Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Curried Rice Salad

Curried Rice Salad

What is summer without the cold salad? Potato salad is the standard sidekick to all of the season’s outdoor events, closely followed I would say by pasta salad, and maybe a good bean salad. And I love all of those things. But for something charmingly different with a whiff of the exotic, this curried rice bowl will surprise and impress everyone at the table. My mom made a curried rice salad for years, and she has told me many times that I should put it on the blog, and told me the cookbook where I would find her recipe. But there is no rice salad recipe in that cookbook, so I started from scratch, creating a heavenly flavored and brightly hued rice studded with crunchy nuts, sweet dried fruits, tangy green onions and a creamy dressing that is light and not at all cloying. A bowl of this sunny salad brightens up any buffet. 

This salad makes a huge amount to serve a big crowd but keeps in the fridge for several days to eat off of, making it a perfect take-along for a lake or beach weekend. It is wonderful at a cook-out, but also packs beautifully for a picnic. Leftovers make a fabulous packed lunch as well.

There is some method involved in cooking the rice so you get it as fluffy and separated as possible. It starts with rinsing the rice to remove the starch. Add the salt directly to the rice, and don’t be stingy. It is very hard to get cooked rice seasoned, so start from the beginning. Placing a towel over the pot before covering it absorbs some of the steam to keep the rice from getting sticky, and spreading it out on a pan helps in this, as it does cooling in it more quickly. (p.s., this is an excellent method for making a curried rice to serve hot as well, just serve after fluffing). The dressing is creamy and tangy but flavoring the rice as it cooks really makes all the difference.

Curried Rice Salad

For the Rice:

2 cups long grain white rice

1 Tablespoon kosher salt

½ teaspoon mild curry powder

¼ teaspoon cumin

¼ inch piece of fresh ginger

4 cups vegetable broth

For the Dressing:

¼ cup plus 2 Tablespoons plain yogurt

¼ cup plus 2 Tablespoons olive oil

2 teaspoon rice vinegar

1 ½ teaspoons mild curry powder

1½ teaspoon kosher salt

½ teaspoon cumin

½ teaspoon turmeric

Several grinds of black pepper

For the Salad:

¼ cup finely chopped cilantro

¼ cup finely chopped mint

4 green onions, white and light green parts, finely chopped

¾ cup golden raisins

¾ cup dried cranberries

¾ cup roasted cashews, roughly broken

For the Rice:

Place the rice in a fine mesh strainer and rinse very thoroughly until the water runs almost clear. Transfer the rice to a large pot with a tight-fitting lid and sprinkle over the salt, curry powder and cumin. Grate the ginger on a microplane grater over the rice, then pour in the broth and stir. Bring to a boil and boil until almost all the water is absorbed and little steam vents form in the top rice, about 10 – 12 minutes, stirring a few times to prevent sticking. Remove from the heat, place a tea towel over the top of the pot, then tightly cover with the lid. Set aside for 15 minutes, then fluff with a fork. When the rice is cooked, spread out on a foil lined rimmed baking sheet to cool. This helps it cool faster and not clump together.

For the Dressing and Salad:

Whisk all the dressing ingredients together until smooth in a small bowl. Return the cooled rice to the pot (or another large bowl) and pour over the dressing. Stir with a spatula to coat the rice. Add the green onions, raisins, cranberries and cashews and stir to distribute evenly. Fluff with a fork to break up any clumps. Transfer to a serving bowl, cover and refrigerate for several hours, or up to 2 days.

Serves 10 – 12

Muffaletta Cobb Salad

Muffaletta Cobb Salad

Over the summer, in the hot, hot weather, I had a few people over for a last minute meal. I couldn’t bring myself to cook much, so I decided to make a big salad. Another last minute decision was to lay out my ingredients on a big platter rather than toss it it in a bowl. It seemed more substantial somehow. It got raves, so I made it several other times and posted as my Southern Buttermlik Cobb Salad. Since then, the big platter salad has become a favorite of mine. For relatively little effort, you get a showstopper meal or side salad. I’ve got all sorts of iterations in my arsenal, and I am sure they will make appearances here. But with Mardi Gras coming up, I decided to create a beautiful version inspired by the classic muffaletta sandwich, with olives, Italian pickled vegetables and peppers, cured meats and cheese. The dressing is tart from using the well-flavored brine from the giardinera (you could also make the dressing from olive brine). This gorgeous plate is hearty enough for a full meal with a nice loaf of French bread, or a great side for a Louisiana style meal. I prepared this for my family, and several people started picking at it with their fingers, so I suppose you could make it an appetizer as well.

Below is a basic guide to the salad. You could use a different green on the bottom and use whatever olives you prefer. I find lovely little bite-size salami in my grocery, but you can cut larger pieces if that’s what you find. I use salami and soppresatta, but you could add some mortadella or spicy salami. I buy a thick piece of provolone, sometimes sliced at the deli counter, so I can cut it into nice, hearty chunks. Use mild or spicy banana peppers as you like. You could purchase toasted baguette slices, but I tend to use half a baguette and serve the rest with dinner.

Muffaletta Cobb Salad

For the Dressing:

¼ cup brine from jarred giardiniera

¼ cup red wine vinegar

1 Tablespoon Creole mustard

½ Tablespoon dried Italian seasoning

1 clove garlic, finely minced

1 cup olive oil

For the croutons:

½ a small baguette, thinly sliced

Olive oil spray

Salt and pepper

For the Salad:

2 romaine hearts

6 ounce round of provolone cheese

8 ounces bite-sized Italian salami

3 ounces sliced soppressata

1 (25.5 ounce) jar giardiniera Italian pickled vegetables, drained (reserving brine for dressing)

1 (6 ounce) jar pitted black olives, drained

1 (10 ounce) jar pitted green olives, drained

½ cup banana pepper rings from a jar

For the Dressing:

Place the brine, vinegar, mustard, Italian seasoning and garlic in a pint jar with a tight-fitting lid. Screw on the lid and shake well to combine. Add the olive oil, cover and shake again until well combined and emulsified. The dressing can be made up to a day ahead and refrigerated. Shake well before serving.

For the Croutons:

Preheat the oven to 400°. Spread the sliced baguette on a baking sheet lined with parchment paper. Spray one side with olive oil, then flip over and spray the other side. Sprinkle generously with salt and pepper. Bake for 10 minutes until crispy. Cool completely and store for up to a day in a ziptop bag. If you don’t have olive oil spray, brush the bread lightly with olive oil on both sides.

Assembly:

Cut the romaine into ½ inch wide ribbons, wash well and dry. Cut the provolone into bite size chunks. Cut soppressata slices into quarters. 

Lay the romaine evenly over a large platter. Arrange the giardiniera in the center of the salad, then make attractive rows of the salami, soppressata, provolone, croutons, olives and pepper rings. Drizzle with the dressing right before serving.

Herbed Farro Salad with Tomato Vinaigrette

It’s still summer, but the hope of fall is in the air. We are still in the cold salad territory, but moving into something heartier. I love this robust grain salad – it’s a change up from a standard pasta salad, but the addition of fresh herbs and cucumbers freshens things up and it makes the most of the end of tomato season with bright baby tomatoes and a tangy fresh tomato vinaigrette. If you haven’t experimented with farro yet, you should give it a try. It’s a healthy whole grain wheat with a slightly nutty, toasty flavor and a substantial texture and bite. I love it in soup, but is so fabulous in this tabbouleh-inspired salad because it beautifully absorbs the dressing. It’s the perfect picnic or grilling side, but is substantial enough to be the main course.

I say here to use a cup of cherry tomatoes, but it can be a little tough to judge. When I find little bitty tomatoes at the farmers market I love their cuteness and usually just cut them in half. Large tomatoes I quarter, but if all you can find in season is large tomatoes, seed them and chop them well. Reserve some of the dressing to stir through right through right before serving – the grain will absorb a lot of it while refrigerated. I also like to chop the cucumber into quite small pieces so every bite of salad has a bite.

Herbed Farro Salad with Fresh Tomato Vinaigrette

1 ½ cups farro

3 cups vegetable stock

1 lemon, zested and juiced, divided

2 teaspoons of kosher salt

1 (15 ounce) can chickpeas, rinsed and drained

½ cup mint leaves

½ cup Italian parsley leaves

¼ cup cilantro leaves

3 green onions

½ seedless cucumber

1 cup cherry tomatoes

1 tomato, about 8 ounces

¼ cup white wine vinegar

1 teaspoon honey

½ teaspoon salt

Generous grinds of black pepper

¼ cup olive oil

Place the farro in a strainer and rinse well with cool water. Place it in a pot with the vegetable stock, 1 Tablespoon lemon juice and 2 teaspoons kosher salt. Bring to a boil, then reduce the heat to medium and simmer for 20 – 25 minutes, until the liquid is mostly absorbed and the grains are tender, but still have a little chew. Drain the farro through the strainer and rinse with cool water. Leave to drain, then transfer to a large bowl. Pour over 2 tablespoons of lemon juice and add the zest and stir to coat. Add the chickpeas and stir to combine.

Finely chop all the herbs and add to the farro. Chop the cucumber into very small pieces, add to the bowl, then chop the green onions finely and add. Half or quarter the cherry tomatoes and stir to combine everything well.

Cut the tomato in half and remove the core and seeds. Place in the carafe of a blender, add the vinegar, honey, 1 Tablespoon lemon juice, honey salt and pepper and blend until completely pureed. With the motor running, drizzle in the olive oil until blended and smooth. Pour about ¾ of the dressing over the salad and stir to coat. Reserve the rest of the dressing in a jar with a tight-fitting lid. Cover and refrigerate the salad and remaining dressing for several hours or overnight. When ready to serve, you can add some extra dressing if you feel it is needed and season with a little salt if you like.

Serves 6

Buttermilk Coleslaw

Coleslaw is a perfectly refreshing summer side dish, I’m not sure it’s actually allowed to have a summer celebration without it! There are so many delicious versions of coleslaw, and many people have very particular requirements, it can be a somewhat fraught decision about which to serve. But I do like to switch things up, from tangy, vinegary Crispy Picnic Slaw to this creamy iteration that has a very fresh finish perfect in the heat of summer. Some people tell me am a little bit obsessed with buttermilk, and I can’t say they’re wrong. I think it adds such flavor and dimension to everything it touches. In this recipe, buttermilk makes the slaw tangy and fresh with a refreshing creaminess that manages not to be overbearing.

And this coleslaw is versatile. Great with barbecue, hamburgers or hot dogs, or as a part of a cold picnic spread. I grab my vegetables at the farmers market for a local summer treat at the peak of freshness. If you can’t find two kinds of cabbage, one color is perfectly fine, and you can omit the carrots or the radishes, though they add such a lovely, colorful touch. You may want to drain off a little of the dressing before serving, some of the liquid from the cabbage will add to the dressing.

Buttermilk Coleslaw
Serves 6
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Ingredients
  1. 1 small head of green cabbage
  2. 1 small head of purple cabbage
  3. 2 teaspoons kosher salt
  4. 2 carrots
  5. 3 radishes
  6. ½ cup mayonnaise
  7. ½ cup whole buttermilk
  8. ¼ cup granulated sugar
  9. 2 Tablespoons apple cider vinegar
  10. 2 Tablespoons lemon juice
  11. generous grinds of black pepper.
Instructions
  1. Shred the cabbage – you can do this on the food processor, a box grater, or very thinly slice the cabbage with a large knife. You should have about 10 cups of cabbage Place the cabbage in a colander and toss it with the salt. Leave it to drain for at least an hour, tossing it around a few times. Rinse and drain the cabbage. Spread the cabbage on paper-towel lined baking sheet. Grate the carrots and radishes and toss with the cabbage. Leave to dry for about half and hour. You can pat it dry with more paper towels if you prefer.
  2. In a large bowl, whisk together the mayonnaise, buttermilk, sugar, lemon juice and pepper until thoroughly combined. Add the grated vegetables and toss with a fork to coat the slaw with the dressing. Cover and refrigerate for several hours at least, but overnight is perfect. Toss well before serving. You may want to drain off some accumulated dressing.
The Runaway Spoon http://therunawayspoon.com/blog/

Southern Buttermilk Cobb Salad

Summer entertaining should be easy. It is just too hot to spend hours over a steaming stove. But that doesn’t mean a meal can’t be spectacular. And I am telling you, no one will feel cheated with a salad for dinner when it is this full of delicious, hearty components. I love laying this out on a big rectangular platter – it absolutely produces oohs and ahhs. But a big pretty bowl will work as well. The buttermilk poached chicken is tender with a hint of tang, and the buttermilk vinaigrette walks the line between creamy and light perfectly.

Here’s what I do to make this easy. I marinate and cook the chicken a day ahead and chill in the fridge, and hard boil the eggs keeping them in their shell in the fridge as well and whip up the dressing. Then before serving I put the bacon on a baking sheet in the oven to cook until crispy, then drain it on paper towels. Radishes and cucumbers can be sliced and cubed a few hours ahead. Cut the chicken into chunks, peel and slice the eggs, crumble the bacon and shortly before dinner is to be served, just assemble the salad. Serve with some lovely bread and you’ve got a full meal.

What I list here is a guide: go with whatever beautiful fresh vegetables you find. Avocado is traditional on a cobb salad, but I like refreshing locally grown cucumbers, paired with colorful radishes and bright tomatoes. Blue cheese adds a lot of tang, but goat cheese is wonderful too.

Southern Buttermilk Cobb Salad
Serves 8
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Ingredients
  1. Buttermilk Poached Chicken
  2. 3 ½ cups whole buttermilk
  3. 1 Tablespoon hot sauce
  4. Salt and pepper to taste
  5. 3 boneless, skinless chicken breast halves
  6. Buttermilk Vinaigrette
  7. 2 green onions, very finely chopped
  8. 1 clove of garlic, put through a garlic press
  9. 2/3 cup whole buttermilk
  10. 6 Tablespoons olive oil
  11. 2 Tablespoons fresh lemon juice
  12. ½ teaspoon hot sauce
  13. Salt and pepper to taste
Salad
  1. 2 heads of romaine lettuce
  2. 3 hard boiled eggs. sliced
  3. 3 large radishes. Thinly sliced
  4. 6 strips of bacon, cooked crisp
  5. ½ cup blue cheese
  6. ½ of a seedless cucumber, cubed
  7. 1 pint cherry tomatoes, quartered
For the chicken
  1. Stir the buttermilk, hot sauce, and a hearty dose of salt and pepper together in a large saucepan. Add the chicken breasts and refrigerate for four hours or overnight. Place the pan over medium low heat and bring the buttermilk just to a simmer – do not boil. Cook just at a bubble until the chicken is cooked through, about 30 – 40 minutes. I like to use a probe thermometer to gauge that the chicken has reached 165 degrees. The buttermilk will separate and look a little curdled, that’s fine. When the chicken is cooked through, remove it and rinse off the curdy buttermilk. Pat the chicken dry, cover and refrigerate until ready to use.
For the Vinaigrette
  1. Place all the ingredients in a pint jar and shake well to combined. I like to make this a day ahead so the flavors really meld together and store it in the fridge. Shake well before serving.
Assembly
  1. Layer a large platter or salad bowl with torn romaine leaves, then top with the chicken, vegetables, eggs, bacon and cheese, Drizzle with the vinaigrette.
The Runaway Spoon http://therunawayspoon.com/blog/

Barbecue Pasta Salad

My hometown of Memphis is known far and wide for barbecue. And we’ve found ways to barbecue-ize everything. Pizza, nachos, pimento cheese (yes, I did that). So when I was pulling together an outdoor picnic, adding a dose of barbecue to the spread seemed only natural, so I added a little Memphis kick to a lovely cold pasta salad. The results were a big hit, so I think it will become a staple in my summer side menu. It’s great with burgers and dogs, but also compliments a cold sandwich spread.

As is the case with dishes like this one, it is imminently customizable. I love using my house barbecue sauce, so I control the spice and sweetness, plus I end up with some extra sauce for burgers or grilling. But if you use a bottled sauce, I won’t tell. Use a mix of colored bell peppers, substitute green onions for the red. Add some cooked crispy bacon, or small cubes of cheddar cheese. Stirring some vinegar into the cooled pasta helps to add a salty flavor – it’s difficult to get the level right in a cold dish, so salt it after it has chilled.

Barbecue Pasta Salad
Serves 8
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For the Barbecue Sauce
  1. 1 ¼ cup ketchup
  2. 1 cup dark brown sugar
  3. ¼ cup sorghum
  4. ¼ cup cider vinegar
  5. ¼ cup water
  6. 1 Tablespoon Worcestershire sauce
  7. 2 ½ teaspoons ground mustard
  8. 2 teaspoons smoked paprika
  9. 1 teaspoon salt
  10. ½ teaspoon black pepper
  11. ½ teaspoon garlic powder
For the Salad
  1. 16 ounces small pasta
  2. 2 Tablespoons cider vinegar
  3. 1 small red onion, finely chopped
  4. 1 green bell pepper, finely chopped
  5. ¼ cup parsley, finely chopped
  6. ½ cup barbecue sauce
  7. 1 cup mayonnaise
  8. salt and pepper to taste
For the Sauce
  1. Combine all the ingredients in a sauce pan and whisk to blend well. Bring to a boil over medium high heat, then lower the heat and simmer until thickened, about 10 minutes, stirring frequently.
  2. Leave the sauce to cool. This makes more sauce than needed for the salad, the extra will keep covered in the fridge for up to a week.
For the Salad
  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain the pasta and rinse with cold water. Rinse the pot with water to cool it down, then return the pasta to the pot. Add the vinegar and stir to coat the pasta. Toss the noodles with the onion, green pepper and parsley.
  2. Stir the barbecue sauce and mayonnaise together in a small bowl until completely combined, then pour over the pasta. Stir to completely coat the pasta. Cover and refrigerate for several hours to allow the flavors to blend. The Salad can be kept covered in the fridge for up to two days.
The Runaway Spoon http://therunawayspoon.com/blog/

Greek Style Green Bean Salad

Every year, I look forward with great anticipation to the Memphis Greek Festival. I go as soon as it opens and stock up on frozen spanikopita, delight at the flaming cheese saganaki and pig out on the cookies and pastries made by the ladies of the church. And it always gets me thinking about Greek recipes. I’ve only been to Greece once, many years ago, with friends on a budget and without a lot of knowledge about Greek cuisine. But we ate well, and those flavors have always stuck with me. One dish we found on many menus was green beans stewed with tomatoes, garlic and herbs, and it sometimes just came with whatever cheap plate meal we ordered. I’ve used that idea as a template for cooking fresh green beans at home, or for maximizing the flavor of frozen beans. But I flipped the script here to create a refreshing summer salad that makes great use of the farmers market abundance here in the South.

Beans cooked just until crisp, tomatoes roasted to bring out their sweet richness, fragrant oregano and salty feta cheese marry together perfectly. I prefer to use a solid block of feta cheese which I cut into small pieces. Pre-crumbled cheese tends to dissolve and muddy up the finished product.

Greek Style Green Bean Salad
Serves 6
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Ingredients
  1. 2 pounds fresh green beans
  2. 12 ounces fresh tomatoes (about 2 medium)
  3. 3 cloves garlic
  4. 6 -7 sprigs of fresh oregano
  5. 7 Tablespoons olive oil, divided
  6. 2 Tablespoons sherry vinegar
  7. salt and pepper to taste
  8. 1 large shallot
  9. 8 ounce block feta cheese
Instructions
  1. Bring a large pot of water to a rolling boil, and fill a large bowl or sink with ice water. When the water is boiling, drop in the beans and cook for 5 minutes. Drain the beans and plunge them into the ice water to stop cooking. When the beans are cold in the water remove them to a tea towel to air dry. The beans can be cooked up to a day ahead and refrigerated in a ziptop bag.
For the Vinaigrette
  1. Preheat the oven to 300. Cut the tomatoes into quarters and place in a small baking dish close together. Tuck the garlic cloves into the tomatoes, so they do not touch the bottom of the dish. Tuck three – four sprigs of oregano into the tomatoes, then drizzle over 1 Tablespoon olive oil. Turn the tomatoes around in the oil so they are coated, then sprinkle with salt and pepper. Roast for 1 ½ hours, until the tomatoes are completely soft. Scrape the tomatoes and all the collected juices into the carafe of a blender and leave to cool. When the tomatoes are cool, add the vinegar and blend until smooth. Drizzle in the remaining 6 Tablespoons of olive oil until the dressing is smooth and completely blended. The dressing can be made ahead and kept covered in the fridge. Blend again before adding to the salad.
  2. When ready to serve, cut the beans into ½ inch pieces and place in a large bowl. Thinly slice the shallot and add to the beans. Cut the feta cheese into small cubes and add to the bowl. Finely chop the remaining oregano and add to the bowl. Toss everything to combine, then pour over some of the dressing, then gently stir to coat the beans. Start with about three-quarters of the dressing, then add more as you like. You may have a little more dressing than you want to use. Taste and season well with salt and pepper.
  3. The salad can be kept in the fridge for a few hours. Serve chilled.
The Runaway Spoon http://therunawayspoon.com/blog/

Shrimp Ravigote

I am recipe developer by trade, so friends and family often ask me to recreate favorite dishes from local restaurants or food businesses. I always try, with varying degrees of success. These requests become more frequent, and more urgent, when a place closes. A favorite, classic lunch place in Memphis closed not too long ago, and several friends have since asked me how to make their signature shrimp ravigote, a long time mainstay on the menu. I’ve been tinkering with it for a while, but with the heat of summer creeping in, it seemed like the perfect time to post a recipe for a cold, refreshing summer salad like this one.

There are many versions of shrimp ravigote, cold and hot, spicy and simple. Ravigote is derived from the French word meaning to “freshen up” so a fresh, chilled salad seems logical to me. I started the process of re-creating the recipe by polling everyone who asked me for it what they liked about this particular version of shrimp ravigote. A few told me they loved that it included eggs. One disputed that there were eggs in it at all. Some remembered it as being mild, while others remembered it being spicy with horseradish. That’s why reconstructing a recipe is sometimes so tough – memory and reality often diverge. So I researched recipes online and in old community cookbooks. Fortunately, I had Instagrammed a photo from the restaurants’ last week in business, so I could look back at that for reference. In the end, I am not sure I have faithfully re-created the exact restaurant version, but it is the version I like. Eggs, not too spicy, delightfully refreshing. My photo from the restaurant shows the salad served on a lettuce leaf with a few slices of avocado and a cheese straw – and I recommend that way of serving it as well.

Shrimp Ravigote
Serves 6
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Ingredients
  1. 4 large eggs
  2. 2 pounds peeled and deveined shrimp
  3. 2 cups mayonnaise
  4. 1 (4-ounce) jar diced pimentos, drained
  5. 4 green onions, finely chopped
  6. 2 Tablespoon chopped Italian parsley
  7. 2 Tablespoons capers, drained
  8. 2 Tablespoons ground mustard powder
  9. 1 Tablespoon lemon juice
  10. 2 teaspoons jarred horseradish
  11. 1 teaspoon kosher salt
  12. ½ teaspoon black pepper
Instructions
  1. Rinse off the outside of the eggs, then place them in a saucepan covered by water by about an inch. Bring to a boil over high heat. When the water reaches a boil, cook the eggs for 7 minutes. Meanwhile, fill a sink or large bowl with ice water. When the seven minutes are up, transfer the eggs to the ice water with a slotted spoon. Drop the shrimp into the boiling water and cook for 3 – 4 minutes, just until they are firm, pink and cooked through. Drain and plunge into the ice water. Leave to cool completely, then drain both the eggs and the shrimp.
  2. Mix the mayonnaise, pimentos, green onions, parsley, capers, mustard powder, lemon juice, horseradish, salt and pepper together in a large bowl and stir to fully combine, making sure everything is evenly distributed.
  3. Roll the eggs on the counter to crack the shells all over, then peel. Rinse with cool water to remove any shell, then pat them dry. Finely chop the eggs and add them to the dressing. Add the shrimp and stir to coat with the dressing, again making everything is evenly distributed. Cover and refrigerate for a few hours to allow the flavors to meld. Serve chilled
The Runaway Spoon http://therunawayspoon.com/blog/

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

I adore lady peas. They are as lovely as their sweet name suggests. These tiny little gems are creamy and pack a flavor punch for their diminutive size. And during the summer, when the lady peas are abundant, I use them in whatever way I can, braised in butter or in a beautiful Sunshine Succotash. This fresh salad is perfect for a late summer supper, featuring the stars of a Southern summer farmers’ market in a fresh basil vinaigrette. It is light and fresh and looks beautifully colorful. I have served this several times this summer, with a cold fried chicken supper and as part of a fresh summer vegetable meal alongside seasonal green beans, sliced tomatoes and watermelon. It’s a great salad to keep in the fridge over a summer weekend to go with sandwiches or to serve in a dainty lettuce cup.

Sometimes I find tiny “currant” tomatoes that are about the size of pearls. I love to use those in this salad when I can. Otherwise, look for small tomatoes and cut any larger ones in half. Red onions add a nice pop of color and bite, but diced green onions would work just as well.

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette
Serves 6
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Ingredients
  1. For the Vinaigrette
  2. 1 teaspoon lemon juice
  3. 1 teaspoon Dijon mustard
  4. ½ teaspoon salt
  5. 1 cup loosely packed basil leaves
  6. ¼ cup white wine vinegar
  7. ¾ cups olive oil
  8. For the Salad
  9. 2 cups fresh lady peas
  10. 5 ears fresh corn, husked and cut from the cob
  11. ¼ cup finely diced red onion
  12. 1 ½ cups small cherry tomatoes
For the Vinaigrette
  1. Place the lemon juice, mustard, salt and basil leaves in the bowl of a small food processor or blender. Pules to chop up the basil, scraping down the sides of the bowl as needed. Add the vinegar and pulse to combine. With the motor running, slowly drizzle in the olive oil until you have a nice emulsified dressing. Store the vinaigrette covered in the fridge for up to three days.
For the Salad
  1. Rinse the lady peas, then place in a pot and cover with at least 2 inches of water (you’ll add the corn later, so there needs to be room). Bring to a boil, skim off any foam, then reduce the heat, cover the pan and cook for 20 – 30 minutes, just until the peas are tender, but still have a little bite. Add the corn kernels, stir, cover the pot and cook a further five minutes. Drain the peas and corn and rinse with cold water. Leave to drain completely, then place in a large bowl, add the onion and stir to combine.
  2. You can prepare the salad up to this point, cover and refrigerate for one day.
  3. About an hour before serving, add the cherry tomatoes and toss to combine. Pour over the dressing and stir to coat everything and evenly distribute the dressing. Taste and add salt as needed.
The Runaway Spoon http://therunawayspoon.com/blog/

Mom’s Dilled Potato Salad

Mom's Dilled Potato SaladEvery once in a while, I get stuck. I feel like I’ve run out of recipe ideas, so I look everywhere for inspiration. I was recently stuck like this, right before summer, and I whined about it to my mom. She simply said “make that potato salad, it’s so good in summer” as if I know exactly what she meant. I didn’t, so she had to explain it to me, and pull out her recipe card box. She says it is her favorite potato salad, but I have no memory of ever eating it or seeing her make it. But she was right, it is a great potato salad for summer. She loves dill, so anything with a healthy dose like this is likely to appeal, but the crispy peas, crunchy, salty capers and tangy creamy dressing make this a stand-out version. So I call it Mom’s, not because it’s a long-held family memory, but because my mom said so.

Cooking the potatoes in water with salt and vinegar, helps to season the potatoes. It can be tough to get a salty balance with cold, cooked potatoes after the fact. I like to use little red potatoes that hold their shape better when you cut them after cooking.

Mom's Dilled Potato Salad
Serves 6
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Ingredients
  1. 1 Tablespoon kosher salt
  2. 2 Tablespoons white wine vinegar
  3. 2 pounds small red potatoes
  4. ½ cup Greek yogurt
  5. ½ cup mayonnaise
  6. ¼ cup chopped fresh dill
  7. 2 Tablespoons fresh lemon juice
  8. 2 Tablespoon drained capers
  9. 3 green onions, white and light green parts, chopped
  10. 1 cup frozen peas, thawed
Instructions
  1. Add the salt and vinegar to a large pot of water and bring to the boil. Drop in the potatoes and cook until tender when pierced with a knife, about 15 minutes. Drain well and leave to cool.
  2. When the potatoes are cool, mix the yogurt, mayonnaise, dill, lemon juice, capers and green onions together in a large bowl (or use the pot you cooked the potatoes in to save a dirty dish). Cut the potatoes into bite size pieces and add to the dressing with the peas. Stir to coat, season with salt and pepper to taste, cover and refrigerate. Leave to chill for a few hours, but the salad will keep for up to two days.
The Runaway Spoon http://therunawayspoon.com/blog/