Surimi Salad With Greens Jacques Pepin Recipes

SURIMI SALAD WITH GREENS (JACQUES PEPIN)

Steps:

• Combine all ingredients except the salad greens in a medium bowl. I reduce the surimi into smaller flakes or pieces, but it's up to you.
• Divide the greens among four plates, top with greens.
• I often add other herbs - garlic chives, thyme or lemon thyme, dill. I also omit the salt - surimi is salted, and I really don't think the salad needs additional salt, but do it to your taste.

SURIMI SALAD

Steps:

• Cut imitation crab legs in half inch pieces at an angle and place in a bowl. Add all other ingredients except for salad dressing, dill, salt, and pepper.
• Mix the salad together to combine and add dressing and dill. Stir again to combine.
• Last season the salad with salt and pepper to taste and stir once to combine. Chill in the refrigerator for 10 minutes up to 20 minutes and serve.

JACQUES' FRENCH POTATO SALAD

Steps:

• Scrub the potatoes and place them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. If desired, scrape the skin from the cooked potatoes as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.
• Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
• Slice the potatoes while still warm, cutting them crosswise into 1/2 inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt and pepper and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
• Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle with chopped egg around the edges, and parsley over the top.

JACQUES PEPIN'S VINAIGRETTE IN A JAR

Steps:

• Combine all ingredients in a jar.
• Shake well before serving.
• Keeps refrigerated for up to 2 weeks.