(NEWS CENTER) -- When chef David Turin invades the 207 kitchen, he doesn't mess around.
David is the owner of David's Restaurants around Maine. In his latest visit, he brought not one but four recipes for summer salads. We tried each one of them, and we can vouch. They were to die for. They're quick and easy to make. If you're in the mood, here's his recipes!
Potato & Pea Salad
Yield
10 Portions
Ingredients
2 ½–3 Pounds potatoes, sliced—local multi-colored fingerlings is my preference
Dressing
½ C Mayonnaise
¾ C Sour cream
2 T White balsamic vinegar
2 T Sugar
1 T Dijon mustard
2 t Kosher salt
2 t Black pepper
Garnishes
1 Shallot, minced
¼ C Parsley (curly or flat), chopped
2 Scallions, small dice
3 T Red pepper, small dice
1 Celery stalk, small dice
2 C Fresh pea tendrils, or blanched fresh peas—(frozen peas work pretty well also)
Method of Preparation
1. Cook potatoes in salted water until tender, do not overcook
2. Drain and cool potatoes, do not mix potatoes until they are completely cool
3. Combine dressing ingredients in mixing bowl
4. Add cool cooked potatoes
5. Add garnishes—taste—adjust seasoning with salt and pepper
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Forbidden Rice Salad
Yield
10 Portions
Ingredients
1 ⅓ C Black glutinous rice (aka forbidden rice or Chinese black rice)
3 ½ C Water
1 T Salt
Dressing
¾ C Rice vinegar
¼ C Blended olive oil
2 T Sugar
1 t Salt
1 t Black pepper
Garnishes
1 C Red peppers, small dice
½ C Carrot, small dice
2 Scallions, small dice
2 T cilantro, minced
Method of Preparation
1. Place water, salt, and rice in a sauce pan with cover—bring to a boil and reduce heat to a very low simmer
2. Cook rice for 25 minutes or until all the water is absorbed
3. Chill rice
4. Combine dressing ingredients in a mixing bowl
5. Add cooled cooked rice
6. Add garnishes—taste—adjust seasoning with salt and pepper
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Spaghetti Squash/Cucumber Slaw
Yield
10 Portions
Ingredients
2 Small spaghetti squash
Dressing
4 T White balsamic vinegar
2 T Sugar
1 T Salt
2 T Olive oil
Garnishes
2 European cucumbers, seeded, julienned, salted, rinsed, drained, and dried
2 T Red pepper, small dice
¼ C Parsley, chopped
1 t Cumin
½ t Celery seed
1 t Black pepper
1 t Salt
Method of Preparation
1. Cut spaghetti squash in half from stem to bottom—remove seeds
2. Roast on sheet pan with a little bit of water covered with foil at 375 degrees for about an hour. Remove when squash is fork tender. Cool uncovered
3. Combine vinegar, sugar, and salt for the dressing ingredients together in a small sauce pan, heat until sugar and salt dissolve, and pour into a mixing bowl
4. Whisk in olive oil
5. “String” cooled spaghetti squash into mixing bowl
6. Add garnishes, taste, and adjust seasoning with salt and pepper
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Summer Quinoa Salad
Yield
10 Portions
Ingredients
2 C Water
1 C Quinoa, washed well under cold water and drained
Dressing
¼ C Lemon juice
½ C Olive oil
1 t Dijon mustard
1 t Kosher salt
1 t Black pepper
1 t Garlic, minced
Garnishes
½ C Mint, chiffonade
1 European cucumber, small dice
½ Red onion, small dice
2 Plum tomatoes, small dice
10 Red radishes, small dice
Method of Preparation
1. Combine quinoa and water in sauce pot, cover and bring to a boil
2. Shut off heat, leave pot covered
3. In about 20 minutes when water is all absorbed, remove quinoa from pot, fluff with a fork, and chill
4. Combine dressing ingredients in mixing bowl with a whisk
5. Add cool quinoa and garnishes, taste and adjust seasoning with salt and pepper