July/August 2009
Serves eight
For sherry vinaigrette:
- 1 medium shallot, finely minced
- 2 tablespoons sherry wine vinegar
- 1 tablespoon fig preserves (or honey)
- 2 teaspoons chopped capers
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- Salt and pepper
For potato salad:
- 18 medium red potatoes
- 6 portobello mushrooms, stems removed
- 1/2 pound haricots verts
- 1 large red onion, sliced into rings 1/3 inch thick
- 1 tablespoon fresh thyme leaves
- 1/4 cup coarsely chopped flat-leaf parsley
- Olive oil
- Kosher salt and freshly ground pepper
Preheat gas or charcoal grill to high.
Brush mushrooms and onion slices with olive oil. Season with salt and pepper. Grill mushrooms 3 to 4 minutes on each side or until golden brown and cooked through. Slice thinly and place in a large bowl. Grill onion slices, turning once until tender. Coarsely dice onion and add to bowl. Cover to keep warm.
In a large pot of boiling, salted water, cook potatoes over high heat until done but still firm to the touch, about 10 minutes. Cut cooked potatoes in half. Brush cut sides with olive oil, and grill cut-side-down until golden grill marks appear. Cut each half into two pieces, and add to bowl with mushrooms and onions.
Trim ends of haricots verts, and add to pot of boiling water. Boil until tender-crisp, about 5 minutes. Drain and run under cold water to stop cooking process. Add to bowl of mushrooms, onions, and potatoes.
Pour sherry vinaigrette over warm potato mixture, and mix gently to combine. Add thyme and parsley and taste for seasoning, adding more salt and pepper as desired.
Serve at room temperature over a bed of arugula.
