Featured Cookbook

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1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

Book Description

It's unlikely the Pilgrims served a green salad on the first Thanksgiving. Authors Louise Fiszer and Jeanette Ferrary point out in the introduction to A Good Day for Salad that this particular course in a meal didn't begin to rise in popularity outside the upper crust of society until the turn of the century--the 20th century. And it's not as though lettuce is something new. Romaine sounds like Roman for good reason. Fiszer and Ferrary respect the way salad has changed through the years, and how

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A Good Day for Salad

Authors: Jeannette Ferrary,Louise Fiszer

Date: May 1999

ISBN: 0811819914

Publisher: Chronicle Books

Paperback

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A scattering of peas brings a touch of green and a lively burst of sweetness to this picnic favorite enlivened with fresh herbs and the savory crunch of bacon.

Serves 8

• For the dressing:

• 1/4 cup minced shallots

• 2 tablespoons snipped fresh dill

• 1 tablespoon minced fresh tarragon

• 3 tablespoons chopped fresh parsley

• 2 cloves garlic, minced

• 3 tablespoons Dijon mustard

• 5 tablespoons white wine vinegar

• 3/4 cup olive oil

• Salt and freshly ground pepper to taste

• For the salad:

• 3 pounds small red potatoes

• 4 cups fresh or frozen peas

• 8 ounces sliced bacon, cooked until crisp and crumbled

1. In a small bowl, whisk all dressing ingredients together until well blended. Set aside. Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters. Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.

2. In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.

More From This Book:

1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

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