The Garden & Saucier
Trio of Picnic Salads
The Strategy:
Create the ultimate picnic spread with a trio of fresh, make-ahead salads: a creamy baby purple and red potato salad, a sweet and smoky toasted corn and poblano cabbage slaw, and a fresh pasta primavera salad tossed in lemon-herb vinaigrette. Having all three ready in the fridge makes hosting outdoor gatherings completely effortless.
Book: Sunday Best
Page: 95
Category: SALADS & VINAIGRETTES
Each Recipe Makes 2 Wraps, About 16 Pinwheels
Ingredients
- 2 pounds baby purple potatoes
- 1 pound baby red potatoes
- 2 large celery stalks, trimmed and diced, about ½ cup
- ¼ red onion, diced, about ⅓ cup
- 4 large radishes, trimmed and diced, about ⅓ cup
- 2 tablespoons chopped fresh dill
- 1 cup homemade or prepared mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon-style mustard
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ head red cabbage
- ½ head Nappa cabbage
- 2 large carrots, peeled and trimmed
- 1 large poblano pepper, seeded, veins removed
- ¼ red onion, peeled
- 1 tablespoon olive oil
- 2 ears of corn
- 1 cup homemade or prepared mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon sour cream
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 pound baby pasta shells
- 2 pounds fresh broccoli florets, about 4 cups
- 1 cup sun-dried tomatoes packed in oil, drained
- 4 ounces Parmesan cheese, grated, about 1 cup
- Juice of 1 large lemon, about ¼ cup
- ¼ cup white wine vinegar
- 1 tablespoon Dijon-style mustard
- 2 garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ cup olive oil
Instructions
- Bring a pot of salted water to boil over high heat.
- Add the potatoes and cook until soft, about 10 to 15 minutes.
- Drain the potatoes and cool slightly.
- Cut the potatoes into ½-inch pieces and place into a bowl.
- Add the celery, onion, radishes and dill.
- Whisk together mayonnaise, sour cream, mustard, salt and pepper in a separate bowl.
- Pour the sauce into the bowl with the potatoes and toss to coat all of the veggies.
- Cover and chill until ready to serve.
- Use a food processor to shred the cabbages, carrot, pepper and red onion. Place all of the vegetables into a large bowl.
- Heat the olive oil in a skillet over medium high heat. Cut the kernels from the corn and place into the pan.
- Cook until the kernels are just golden, about 3 to 5 minutes.
- Pour the corn into the bowl with the veggies.
- Whisk together the mayonnaise, sugar, vinegar, sour cream, salt and pepper in a small bowl.
- Pour the dressing over the vegetables.
- Toss to coat.
- Cover and chill until ready to serve.
- Cook the pasta in salted, boiling water until al dente, about 10 minutes.
- Drain and rinse with cold water.
- Pour the pasta into a large bowl.
- Steam the broccoli florets until crisp-tender. Roughly chop and add to the bowl.
- Chop the sun-dried tomatoes and add to the bowl.
- Pour the cheese into the bowl.
- Whisk together the lemon juice, white wine vinegar, mustard, garlic, salt and pepper. Slowly whisk in the olive oil.
- Pour the dressing over the salad and toss to coat.
- Cover and chill until ready to serve.
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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Sunday Swaps
Of course you can use prepared deli meats for your picnic pinwheels, but do not hesitate to combine your leftovers. The recipe for Slow Cooker Corn Beef and Slow Cooker Rotisserie Chicken are perfect pinwheel starters!
The Heart of the Table
This vibrant trio of salads brings a festive, colorful abundance to the table, offering a little something for everyone to enjoy. The fresh aromas of herbs and sweet corn invite guests to help themselves, fostering a relaxed, sharing-focused atmosphere.
- a set of matte-finished ceramic salad plates chilled beforehand
- a flexible high-carbon stainless steel fish spatula with a walnut handle
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a flexible stainless steel slotted turner with a walnut handle
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
Neighborly Grace
- THE PRESENTATION: Present the three salads in matching stoneware bowls of different sizes, placing them together in the center of the table with polished serving spoons.
- THE POUR: Pair with a crisp, dry Rosé or a chilled cucumber-lemon water.
- THE VIBE: Covered Veranda. The soft afternoon light, the rustle of leaves, and the colorful array of salads set a breezy, cheerful mood for lunch.
