Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.
1 pound German Butterball potatoes, washed and cut in quarters
½ sweet onion, sliced into ¼-inch thick rounds
2 cups spring greens, such as spinach, arugula or a mixture of your favorite salad greens
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
3 tablespoons olive oil
Sea salt and fresh ground pepper
1. Place potatoes in a large pot filled with salted water. Gently place eggs in pot. Turn the heat to medium-high and bring to a boil. Reduce the heat to medium-low and set a timer for 10 minutes. After 10 minutes, carefully remove the eggs and run under cold water to cool. Then drain the potatoes (they should still be slightly undercooked) and set aside.
2. Heat a grill to medium-high, brushing grates with a little bit of olive oil. Grill sweet onion rounds and the potatoes, cut side down, until all are tender and slightly charred with grill marks. Remove to a large bowl, tossing with a drizzle of olive oil and seasoning with salt and pepper.
3. In a large bowl, combine the mustard and apple cider vinegar then whisk in the olive oil. Season with salt and pepper. Also peel the hard-boiled eggs and cut into quarters lengthwise.
4. In a large bowl, combine cooled potatoes, onion rounds and greens, tossing with the mustard vinaigrette to coat. Season with salt and pepper as needed, transfer to a large serving platter and top with hard-boiled eggs.
A great side for this week’s Southern-inspired fare.
6-8 medium-sized German Butterball potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
½ cup thinly sliced green onion
¼ cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Sea salt and fresh ground pepper, to taste
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate in a large bowl until cold.
2. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
3 cups shaved Brussels sprouts
2 cups thinly chopped Lacinato kale
1 apple, finely diced
2 small avocados (or 1 large) diced
½ cup shaved almonds
½ cup dried cranberries
4 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Juice of 2 small Meyer lemons
2 teaspoons pure maple syrup
1. Add salad ingredients to a large bowl.
2. Prepare dressing by mixing together mustard, olive oil, lemons, and maple syrup together with a fork until smooth.
3. Drizzle dressing over salad ingredients, and toss together until evenly coated.