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GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE ACTIVE: 10 min l TOTAL: 10 min l SERVES: 6

tablespoons champagne vinegar teaspoon Dijon mustard teaspoon minced fresh garlic extra-large egg yolk, at room temperature (optional) ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup good olive oil Salad greens or mesclun mix for 6 people

BEEF AND POTATOES RECIPES FROM BAREFOOT IN PARIS. COPYRIGHT © 2004 BY INA GARTEN. SALAD RECIPE FROM BAREFOOT CONTESSA FAMILY STYLE. COPYRIGHT © 2002 BY INA GARTEN. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, LLC.

3 ½ ½ 1

1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. 2. Toss the greens with enough dressing to moisten and serve immediately.

MATCHSTICK POTATOES ACTIVE: 15 min l TOTAL: 30 min l SERVES: 6

Peanut or canola oil 3 large oval Idaho potatoes, peeled Sea salt or kosher salt Minced fresh flat-leaf parsley (optional) 1. Preheat the oven to 350˚. Pour at least 1 inch of oil into a deep pot and heat it to 350˚. 2. Slice the potatoes into thin matchsticks (⅛ inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. 3. Sprinkle the potatoes with parsley, if desired, and serve hot.

MARCH 2016

FOOD NETWORK MAGAZINE

93

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