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Grilled Potato and BLT Salad

July 5, 2016

GrilledPotatoBLTSalad

Ingredients

 

BLUE CHEESE DRESSING

  • 2 oz. blue cheese, crumbled (about 1/2 cup)
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • I tsp chopped fresh dill
  • I tsp thinly sliced fresh chives
  • 1/2 tsp red wine vinegar
  • Hot sauce, such as Tabasco
  • Kosher salt
  • Freshly ground black pepper

VINAIGRETTE

  • 1/2 cup balsamic vinegar
  • 1/2 small shallot, minced
  • 1/2 tsp Dijon mustard
  • 2/3 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

 

SALAD

  • 2 lb. fingerling or other small potatoes, halved lengthwise
  • Kosher salt
  • 24 cherry tomatoes, halved
  • Freshly ground black pepper
  • 1 head iceberg lettuce, quartered and thinly sliced crosswise
  • 1/2 cup thinly sliced fresh basil
  • 6 oz. thick sliced bacon, cooked until crisp and crumbled
  • 2 T coarsely chopped fresh flat-leaf parsley

Directions

 

DRESSING

In a medium bowl, whisk the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and a dash of hot sauce.  Season to taste with salt and pepper and more hot sauce.

 

VINAIGRETTE

In a medium bowl, whisk the vinegar, shallot, and mustard.  Slowly whisk in the oil.  Season to taste with salt and pepper.

 

SALAD

Put the potatoes and 2 T. salt in a 4-quart saucepan and add enough water to cover by 1 inch.  Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center.  Drain in a large colander and rinse with cold water until cool.

Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill;  they can sit up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.

Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 t. salt and 1/2 t. pepper.

Prepare a medium-high (400F-475F) gas or charcoal grill fire.  Toss the potatoes on the baking sheet with 1/4 c. of the vinaigrette, 1 1/2 t. salt and 1/2 t. pepper.  Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side.

In a large bowl.  Toss the lettuce with the basil.  Drizzle about 1/2 cup of the vinaigrette.  Top the potatoes with tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley and serve with any remaining vinaigrette on the side.

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