Here is the recipe from the Global BC BBQ segment this morning. Give it a try, its SO easy and SO delicious! Grilled Potato & Three-Onion Salad Adapted from a recipe by Steffani Cameron Serves 3-4 2 lbs. local nugget potatoes 1 vidalia onion peeled & sliced into large slices 1 medium radicchio 3-5 green onions, washed & left whole 1 medium leek 3 tablespoons mayo 3 tablespoons lemon juice or white wine vinegar 1 tablespoon coarse cracked black pepper 1 teaspoon kosher salt 1-2 tbsp. fresh herbs (see below) Before-Grilling Prep: 1. Cut potatoes in half and par-boil until fork-tender but still firm. Let cool a bit, then slice into wedges. Put in a bowl and toss with olive oil, generously salt and pepper. Set aside. You can parboil & refrigerate them the day before, but don’t slice them till you’re getting ready to grill. 2. Prep your veggies. After they’re all prepped, you’ll brush them all with olive oil and lightly salt them. ● Peel onions while trying to keep root intact. This makes grilling easier. Slice them in half lengthwise. ● Cut the dark green ends off your leek, then slice it in half lengthwise, keeping the root intact for now. ● The green onions, just wash and leave them whole for the grilling. ● Radicchio, trim the outside leaves off until there’s nothing left wilted. Rinse it well, then pat it dry. Cut it into quarters while leaving the roots attached. Once everything is prepared and brushed with olive oil and put orderly on trays, and the potatoes have been tossed with oil and salt/peppered, you’re ready to grill, baby! The Dressing: Prepare your dressing BEFORE grilling. Combine the lemon juice and mayo, and then add the salt/pepper, and in 2 tablespoons or more of fresh herbs. Just mix and set aside. The Grilling: This works on indoor grill plates and outdoor barbecues. Wherever you are, you want a nice hot grill because it’s the charring that makes this awesome when paired with a tangy, creamy lemon dressing. The potatoes will need the most grilling, especially if you prepared them in advance. You want them to be on high for about 5 min a side (and the peeling side counts!) until they’ve got nice grill marks Everything else varies, it’s between 2-10 minutes. The onions can take the most charring. The radicchio will get burned leaves on the outside, but that’s awesome, do it. The green onions and leeks just need to wilt and char. These can all come off in stages. It doesn’t matter if it’s all done at once. Within 10 minutes is ideal, since it’s nice served while still warm, but hot is not ideal. The only thing that’s important is the potatoes want a little dressing while still pretty warm. This way, they absorb it nicely. The Finishing: Have a chopping board handy as you’re pulling off all the grilled veggies. Cut the roots off the onions, leeks, and radicchio. Toss the roots. Coarsely chop everything in all kinds of chunks and sizes. Pour all your dressing over it, toss it thoroughly, and check for flavor. Add a little salt and pepper if anything’s missing, or more chopped herbs.
Posted on: Fri, 11 Jul 2014 16:00:00 +0000
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