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play video Tyler Essary / TODAY

Grilled Tri-Color Fingerling Potato Salad

Cook Time 40 Minutes

Servings: 6-8 Servings

Ingredients

  • 5 strips thick-cut bacon, coarsely chopped
  • 1½ pound bag tri-colored fingerling potatoes, washed and scrubbed
  • Four hard-boiled eggs, coarsely chopped
  • 1 bunch fresh chives, chopped (approximately 5 to 6 tablespoons)
  • Salt and freshly ground black pepper, to finish
  • 1 tablespoon horseradish mustard
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil

Everybody loves potato salad at a backyard barbecue. But, using tri-colored potatoes and a dressing without the traditional mayo, makes it a more colorful and lighter option!

 

Technique tip: Par cook the potatoes then half lengthwise to increase surface area for grilling and use some of the bacon fat on the potatoes when grilling for extra flavor.

 

Swap option: You can swap lardons or pancetta for the thick cut bacon, or leave out for a vegetarian option.

 

For the potatoes:
In a large skillet cook bacon over medium heat until crispy (save a few tablespoons of the rendered bacon fat for coating the potatoes when grilling). Cool bacon and drain on paper towels.

 

Put enough water into the pot to completely cover potatoes. Add a pinch of salt. Once water begins to boil, par cook potatoes for approximately 6-8 minutes (or until tender when sticking a knife into the potato). Drain and set aside to cool in a single layer.

 

Preheat grill to medium-high heat.

 

Halve potatoes lengthwise when cool and rub with olive oil (or bacon fat), salt and pepper. On medium-high heat, place potatoes on grill pan, cut side down, to get a nice color and char (approximately 3 minutes). Flip potatoes if desired and repeat.

 

Remove cooked potatoes from grill, cool slightly.

 

For the dressing:

 

In a large bowl, combine mustard, shallot, garlic, lemon juice, vinegar, zest, salt and pepper. Carefully add in olive oil while whisking until blended.

 

To serve:

 

In a large bowl, combine the potatoes with the dressing, eggs and bacon. Mix together carefully so not to break the potatoes. Plate and top with chives, salt and pepper.

play video Nathan Congleton / TODAY

Grilled Peach, Burrata and Prosciutto Salad

Serves 6 to 8

Cook Time 30 Minutes

Prep time: 20 minutes

Ingredients

  • 2 teaspoons Dijon mustard
  • 1 teaspoon local honey
  • 3 tablespoons champagne vinegar
  • 1 teaspoon lemon juice
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 2 white peaches, pitted and halved
  • 2 tablespoons olive oil, plus more
  • 1 teaspoon sea salt, plus more
  • 5 ounces organic spring mix lettuce blend
  • Two 4-ounce balls fresh burrata cheese
  • One 4-ounce package pre-sliced prosciutto, hand torn
  • 2 tablespoons finely chopped chives
  • 2 tablespoons thinly sliced mint
  • 1 package edible flowers (optional)
  • 2 tablespoons local honey
  • 1/2 teaspoon freshly ground black pepper

This recipe is a show-stopper at any summer dinner party or barbecue. As an alternative to some of the heavier dishes associated with the season, this grilled peach salad brings a light, flavorful and colorful quality to any gathering.

 

Technique tip: I like to keep the skin on the peaches when they are grilled. This will help to give the fruit a smoky and robust grilled flavor that adds uniqueness to the salad. Also, keeping the skin on helps to retain some of the moisture found inside the fruit so you won’t dry out the peaches when grilling.

 

Swap option: This salad is also awesome if you want to use fresh mozzarella instead of burrata and jamón ibérico instead of prosciutto. Additionally, you can substitute pear or apples for the peaches if you prefer.

 

For the champagne vinaigrette:
Whisk together Dijon mustard, honey, champagne vinegar, lemon juice, salt and pepper until incorporated. Slowly pour in olive oil and continue to whisk until creamy.

 

Preheat grill to 400°F.

 

Rub peaches with olive oil and sprinkle sea salt on top. Grill peaches until lines form. Flip and repeat. Set aside and let cool before serving.

Wash and arrange lettuce on a large platter. Place the peach halves around the sides and place two burrata balls in the middle. Arrange flowers all around the platter.

Hand tear prosciutto and place on top of the salad. Drizzle with champagne vinaigrette, lightly coating entire dish.

Sprinkle the chives and mint over the top, drizzle with olive oil and local honey and finish with a sprinkle of salt and pepper.

play video Nathan Congleton / TODAY
Southwestern

Hanger Steak Salad

with Grilled Corn

Servings: 4

Cook Time 35 Minutes

Prep Time:

For the steak

  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons lime zest
  • 1/2 teaspoon ancho chili powder
  • Pinch cayenne pepper
  • 1 pound USDA prime hanger steak, trimmed

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup cilantro leaves
  • 2 tablespoons champagne vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 clove garlic
  • 1 tablespoon honey
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the salad

  • 2 ears sweet corn
  • 1 large pepper, sliced
  • 1 large onion sliced into rings
  • Olive oil
  • Kosher salt, for seasoning
  • Green leaf lettuce
  • 1 large avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 3-4 tablespoons crumbled Cotija cheese

If you want the robust flavor of a great steak but don’t want all the heavy sides that usually accompany it, this Southwestern-inspired salad invites the garden to the party for a light, yet meaty, dish.

 

Swap option: If you hate cilantro and think it tastes like soap, swap it out for fresh parsley!

 

For the steak:

Set up a gas or charcoal grill for medium-high direct heat.

In a small bowl, mix all the spices together. Then rub the mixture liberally on hanger steak. Let sit and come to room temperature.

Place the steak on the grill and sear on all sides, approximately 1½-2 minutes a side (all four sides), steak should be at 130°F for medium rare. Remove and let rest 5 minutes before slicing.

 

For the dressing:
Place all salad dressing ingredients into blender or mixer then pour in olive oil slowly to incorporate all ingredients evenly. Set aside.

 

For the salad:

Rub corn, peppers and onion with olive oil and salt. When grill is ready, place veggies on the grill and char on all sides (being careful not to burn them, just grill marks). Remove and let cool.

 

Chop grilled veggies and place in a serving bowl with the lettuce, avocado and tomatoes. Slice steak against the grain and place on top of salad. Drizzle dressing over top. Sprinkle cheese over the salad and serve.