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Quick & EasyBy Beverly Barbour
Pick a salad for a picnicEvery cook's favorite sport is to hop out the door - onto the deck, the backyard or into the car - anywhere to escape the kitchen. Most of us have to cook ahead to be able to relax when it is picnic time. Here are some tried and true hearty packables that can be produced the evening before the picnic or the morning of the great day. Everyone has ideas about picnics and how to keep food cold. My friend, JoAnnAlbrecht of Jamestown, ND, turned me on to freezing small bottles of water and stashing them in with the food in the cooler. They are double-duty bottles serving as both ice packs and drinking water. Another trick is to freeze coleslaw with a vinegar and oil dressing and let it help keep the other foods cool. A picnic would not be a picnic unless it had potato salad, or so I used to think. Then I remembered that the Middle Eastern dish Tabbouleh is an incredibly good change. This recipe is not the traditional bulgur wheat dish, which has an oil and lemon juice dressing with lots of fresh mint, but it is an interesting change. If you have never tried bulgur wheat you must do so! It is wheat, which has been partially steamed giving it a slightly nutty taste. Bulgur can actually be used in any dish, which calls for rice, but it has much more flavor and more nutrients than rice. TANGY TABBOULEH SALADCorn, asparagus and fennel make this colorful, tasty and healthy bulgur wheat dish an about-face from an old favorite. 1 cup bulgur wheat2 ear corn or 1 cup frozen corn kernels 3/4 pound asparagus, trimmed and cut into 1 1/4-inch pieces 1/2 fennel bulb, julienned (about 1 cup) 3 scallions, thinly sliced diagonally 1/4 cup roughly cut cilantro or parsley leaves 2 tablespoons fresh lime or lemon juice 2 tablespoons non-fat sour cream 1 tablespoon olive oil 3/4 teaspoon salt pepper, to taste Cover bulgur with 3 cups boiling water and let stand 45 minutes. Drain well and return to dried bowl. Meanwhile, cook asparagus in boiling water about 3 minutes; transfer asparagus to ice cold water to cool; drain and dry. Cut kernels off corncobs, cook in boiling water 3 minutes; drain and cool. Add asparagus, corn, fennel, scallions, and cilantro to bulgur; toss well. Whisk remaining ingredients together and pour over salad; toss. Serve at room temperature or refrigerate. Makes 8 servings.
TARRAGON POTATO SALAD
This is an interesting variation in that it does not have onions but it does have leeks and lots of fresh tarragon. Using small Yukon Gold potatoes saves peeling them. 4 pounds Yukon Gold potatoes Cook potatoes until tender; drain and cool under running water. Peel and cut into 1/2-inch chunks. Wash well the white and tender green parts of the leeks. Quarter them lengthwise and thinly slice. In a large skillet heat olive oil until shimmering. Add leeks and cook over moderate heat, stirring occasionally, until tender but not browned, about 5 minutes. Cool completely. Whisk mayonnaise with mustard and vinegar until smooth. Add leeks, celery, tarragon and chives; season with salt and pepper. Gently fold in potatoes until coated. Serve chilled or at room temperature. Keeps well overnight.Makes 8 servings.
BEST-EVER MACARONI OR RICE SALAD
You can add any vegetables you want to this old-fashioned recipe. And, you should add such things as sliced olives, pickles, diced cucumber or green pepper. Hard-cooked eggs and slices of franks are good, too. 4 cups cold cooked macaroni or rice (or potatoes) Combine macaroni, celery, scallions, radishes and parsley. Stir together the remaining ingredients and toss with the macaroni or rice. Makes 6 servings.
THE SIMPLEST OF ALL POTATO SALADS
This is eminently portable. You can toss the little potatoes with oil and salt at the table, on the grass or on the sand. No problem. 3 pounds small (1 1/2-inch) new potatoes Cover potatoes with cold salted water and simmer until just tender, about 10 minutes. They will continue to cook after draining; do not overcook or they break apart. Drain and rinse under cold water. While still warm gently toss with vinegar and salt. At serving time toss with oil. Pass the salt and pepper. Makes 8 servings. WE NEED A LITTLE STARCH IN THE MENU TO KEEP US FROM WILTING!
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