Grilled Potato Salad With Watercress Green Onions And Blue Cheese Vinaigrette Recipes

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GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

  • Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
  • Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
  • Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

WEDGE SALAD WITH GRILLED GRAPE TOMATOES AND BLUE CHEESE VINAIGRETTE



Wedge Salad with Grilled Grape Tomatoes and Blue Cheese Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 head iceberg lettuce, cut into 4 wedges
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/4 cup olive oil
1 teaspoon sugar
2 tablespoons blue cheese, crumbled
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes
2 strips bacon, cooked until crispy and crumbled
1/4 cup finely diced red onion

Steps:

  • Heat a grill or grill pan and place the lettuce wedges on a platter.
  • Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic. Drizzle in the olive oil while whisking to create an emulsion. Add the sugar and blue cheese, and whisk gently to mix. Season with salt and pepper to taste. Lightly oil the tomato slices, and season with salt and pepper. Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges. Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 16

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

  • Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
  • Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

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