German Potato Salad

Sep 28, 2015

Tender golden potatoes with a tangy dressing loaded with flavour. A simple mayo-free potato salad that’s traditionally served warm, or at room temperature, but equally good the next day cold.

Ingredients
3-1/2 lb. medium gold potatoes, washed and peeled
3 tablespoons rice vinegar
1/4 teaspoon salt
4 oz. salami, cut into chunks, sauteed until just warmed through
3 slices bacon, cooked and crumbled
1/2 red onion, sliced
3/4 cup small-diced dill pickles
1/4 cup chopped fresh dill
FOR THE DRESSING:
1/4 cup white wine vinegar
1 Tablespoon grain mustard
1 teaspoon salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tsp. caraway seeds, lightly crushed

Directions
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes into 3/4-inch chunks.

2. In a large bowl, combine rice vinegar with 1/4 teaspoon salt. Whisk until salt has dissolved completely. Add potatoes and gently stir to coat evenly.

3. In a small bowl, whisk together white wine vinegar, grain mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly until emulsified. Add the caraway seeds and whisk to incorporate.

4. Add salami, bacon, onions, pickles and dill to the potatoes and gently mix together. Pour half of the dressing mixture into the potato mixture and fold in gently. Continue to fold in dressing using only enough to generously coat potatoes. Season to taste with salt and pepper. Serve immediately while still slightly warm.

Chicken Schnitzel with Red Cabbage, Pear & Gorgonzola Cheese Salad

Sep 28, 2015

Schnitzel is a cutlet, usually from chicken, veal, wieners or pork. The meat is gently pounded with a mallet until very thin, and then is dipped in egg, dredged in flour, breadcrumbs or panko crumbs, and then pan-fried.

Time: 30-40 minutes    Makes: 2 servings

Ingredients

2 boneless/skinless chicken breasts
1 egg
2 teaspoons Dijon mustard
1 cup panko crumbs
½ cup flour
3 cups shredded red cabbage
1 red pear
2 tablespoons apple cider vinegar
1 teaspoon agave sweetener (syrup)
2 ounces crumbled Gorgonzola cheese
4 tablespoons olive oil
Freshly ground black pepper and salt

Directions

1. Rinse chicken and pat dry with paper towel. Place chicken between two pieces of
plastic wrap. Using a meat mallet or heavy pan, gently pound to ¼-inch thickness. Season on both sides with salt and pepper.

2. In a shallow bowl, whisk together 1 egg with Dijon mustard.

3. Spread panko crumbs on a large plate. Spread flour on a separate large plate and season with salt and pepper.

4. Dredge chicken in flour, coating evenly. Shake off excess. Dip in the egg mixture,
allowing excess to drip off. Gently press chicken in panko crumbs; coating evenly. Shake off excess.

5. Heat 2 tablespoons olive oil in a large pan over medium heat. Add chicken and cook until crust is browned and chicken is cooked through, 3-4 minutes per side. NOTE: Watch carefully as coating can over-brown and burn before chicken is completely cooked. Transfer to a paper towel-lined plate to absorb excess oil.

FOR THE SALAD:
Wash pear, cut in half, remove core and cut into thin slices. In a large bowl, whisk together apple cider vinegar, agave syrup, and 2 tablespoons olive oil. Season with salt and pepper as desired. Add shredded red cabbage and pear slices and toss to combine. Add crumbled Gorgonzola cheese and mix gently.