Grilled Salad Nicoise Long Beach Style
4 baby blue potatoes
2 handfuls of long green beans
1 leek (white part only cut in half, cleaned, then chopped)
3 c. fresh spinach
1 can Wild Alaskan Salmon (Costco)
1 T. Dijon mustard
1/4 c. red wine vinegar
1/4 c. good olive oil
Make a foil "plate" and add green beans, chopped leeks, splash of olive oil, salt and pepper. Get your grill nice and hot and bbq this plate along with the potatoes.
Once they are cooked, quarter potatoes and cool. Let the green beans cool too before mixing with spinach in a large bowl. Dress the salad to taste.
Plate the spinach and beans, arrange the potatoes to the side and top with drained salmon. Top all with a bit more dressing.
(serves 2 generously)
Place the corn on the grill with the potatoes and green beans from the recipe above. All should be done at the same time. Near the end of the cooking process, peel back the husk and get some nice grill marks on the kernels.
In a blender combine the mayo w/ chipotle and adobo. Mix until smooth. When the corn is done, top with mayo and green onions. Delicioso!
• Visit Jennifer's blog: Tiny Bubbles
Thanks Jennifer! That looks wonderful, just like your ice cream sundae earlier today!
Thank you to everyone who participated in Stay Cool! this month! Thank you for all your wonderful recipes, tips and good ideas.