Chicago Dog Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1 (10-ounce) sack shredded angel hair cabbage for slaw salads
• 2 vine ripe tomatoes, diced
• 15 baby sweet pickles, chopped
• Salt and pepper
• 8 pork, beef, chicken, or turkey hot dogs, cut into 1-inch-thick slices on an angle

Directions

1. In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
2. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
3. Mound up the salad on plates, top with seared dogs, and serve.

Sausage-Stuffed Potatoes + a Green Salad

recipe adapted from Smitten Kitchen

Ingredients

• 2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
• 3 tablespoons mayonnaise
• 1 tablespoon plus 1/2 teaspoon water, divided
• 1 1/4 teaspoons tomato paste
• 2 tablespoons Dijon mustard, divided
• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil plus additional for coating potatoes
• 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
• 1 tablespoon chopped parsley
• 1/2 teaspoon fresh lemon juice
• 5 cups salad greens (2 ounces)

Directions

1. Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 8 to 10 minutes.
2. Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
3. Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
4. Preheat oven to 350°F with rack in middle.
5. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
6. In a medium-sized bowl mix together sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
7. Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
8. While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
9. Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
10. Toss greens with dressing and serve with potatoes.  Serves 2.

Tarragon Chicken Salad

recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 (8 oz.) bone-in chicken breast halves, with skin
• coarse salt and freshly ground black pepper
• 2 tbs. canola oil
• juice of 1/2 lemon
• 1 1/2 c. mayonnaise
• 4 tbs. chopped fresh tarragon

Directions

1. Preheat the oven to 300 degrees.  Season with salt and pepper on both sides and place in a shallow roasting pan.  Drizzle  over the oil.  Bake until the juices run clear, about 1 hour to 1 1/4 hours, depending on the size of the breasts.  Remove to a rack to cool.
2. When cool enough to touch, remove the skin from the breasts.  Pull the meat from the bone.  Cut the meat into 1-inch cubes and place in a bowl.  Add the lemon juice, mayonnaise, and tarragon.  Taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Tarragon Potato Salad

recipe courtesy of Barefoot Contessa

How Easy Is That?

Ingredients

• 2 lbs. medium Yukon Gold potatoes (6 to 8 potatoes)
• kosher salt
• 1 c. good mayonnaise
• 2 tbs. freshly squeezed lemon juice
• 2 tbs. tarragon vinegar
• 1 tsp. freshly ground black pepper
• 3 tbs. chopped scallions, white and green parts
• 3 tbs. minced red onion
• 2 tbs. minced fresh tarragon leaves
• 2 tbs. minced fresh dill

Directions

1. Place the potatoes in a pot with enough water to cover them.  Add 1 tbs. of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.  Drain in a colander.  Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes.  When cool enough to handle, peel the potatoes and slice 1/2 in. thick.  Place the potatoes in a mixing bowl.
2. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 tsp. of salt, and the pepper.  While the potatoes are warm, pour the dressing over the potatoes and toss well.  Add the scallions, red onion, tarragon, and dill and toss gently.  Allow the salad to sit for at least 30 minutes for the flavors to develop.  Sprinkle with salt and serve at room temperature. 

Roasted Shrimp Salad

recipe courtesy of "How Easy Is That?"

Ingredients

• 2 1/2 pounds (12 to 15 count) shrimp
• 1 tablespoon good olive oil
• kosher salt and freshly ground black pepper
• 1 cup good mayonnaise
• 1 tablespoon orange zest (2 oranges)
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon good white wine vinegar
• 1/4 cup minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons small-diced red onion

Directions

1. Preheat the oven to 400 degrees F. 
2. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
3. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.  Serves 6.

 Tuna & Hummus Sandwiches

recipe adapted from Barefoot Contessa 

"How Easy Is That?"

 Tuna

 Ingredients

• 3 cans of white albacore tuna
• 2 tbs. EVOO
• 1/4 c. minced celery
• 2 tbs. minced Vidalia onion
• 2 tbs. minced dill pickles
• 2 tbs. lemon juice
• 2 tbs. good mayonnaise
• 1 tsp. Dijon mustard
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 12 slices whole wheat bread
• Hummus, recipe follows

Directions

1. Drain the tuna.  Place the tuna in a mixing bowl and flake with a fork.  Add the celery, onion, pickles, lemon juice, mayonnaise, EVOO, mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
2. Toast the bread and spread each slice with a layer of hummus.  Spread the tuna salad on each piece of bread, garnish with parsley if desired, and serve immediately.  Serves 6.

Hummus

Ingredients

• 2 c. canned chickpeas, drained, liquid reserved (15.5 oz. can)
• 1/3 c. tahini or sesame paste
• 4 tsp. minced garlic, 4 cloves
• 6 tbs. lemon juice
• 8 dashes Tabasco sauce
• 2 tsp. kosher salt

 Directions

1. Place the chickpeas, 2 tbs. of reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

Tarragon Green Bean Tomato Salad

recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 lb. fresh green beans
• 1/2 lb. grape of cherry tomatoes, halved
• 1 small Vidalia onion, minced
• 2 tbs. white wine
• 2 tbs. basalmic vinegar
• 1 tsp. Dijon mustard
• 1 tbs. fresh chives, finely chopped
• 2 tbs. fresh tarragon, finely chopped
• 1/4 c. fresh parsley, finely chopped
• 1 1/2 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 4 tbs. EVOO

Directions

1. Fill a large saucepan with water and 1/2 tsp. kosher salt.  Bring to a boil over high heat.  Add green beans and blanch for 5 minutes.  Drain beans and transfer to a bowl filled with cold water and ice cubes to stop the cooking process.  Set aside.  
2. In a large bowl, combine white wine, basalmic vinegar, mustard, herbs, remaining salt, and pepper.  Whisk in EVOO.  
3. Drain green beans from ice bath and toss together green beans, onion, and oil mixture.  Lastly add tomatoes and gently toss. Refrigerate for 2 to 3 hours or serve immediately.   Serves 6.

Mustard Chicken Salad

recipe courtesy of Barefoot Contessa 

 How Easy Is That?

Ingredients

• 2 whole (4 split) chicken breasts, bone-in, skin-on
• Good olive oil
• kosher salt and freshly ground black pepper
• 5 cups broccoli florets
• 1 1/2 cups good mayonnaise
• 2 tablespoons tarragon vinegar
• 1/4 cup Dijon mustard
  
• 1/8 cup whole-grain mustard
• 2 tablespoons minced fresh tarragon leaves
• 1 pint cherry or grape tomatoes, halved

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
3. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
4. For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1 1/2 teaspoons pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature. Serves 4.