When Gordy and I go on a driving trip and our destination is two hours away, it will take us four. We stop for gas way off the highway and that means we must follow signs directing us to chip trucks, country bakeries and then there is always the photo opportunities to stop for.
This summer we spent a weekend at my cousin Gwynnes' beautiful cottage near Grand Bend on Lake Huron. This is farm country. On the ride home we stopped at the many roadside stands. This salad is made with everything from the farms in the area, green beans, corn, red potatoes, radishes, fresh peas in the pod, green onions all tossed together in a grainy mustard vinaigrette. We ate the donuts for dessert.
This should make enough to serve 4 as a side dish
Ingredients for the salad:
- 1 cup of beans
- 8 to 10 red potatoes cut in half, (about 2 lbs.)
- 6 radishes sliced very thin
- 3 cobs or corn, slice corn off the cob
- 1/2 cup fresh peas, taken out of the pods
- salt and pepper to taste
Directions for the salad:
- Cut potatoes in half and place in a large pot, cover with salted water and bring to a boil. When potatoes are fork soft, drain well.
- In a large pot of boiling salted water, cook beans until tender-crisp, about 5 minutes; drain well under cold water to stop the cooking. (You can use the same pot that you cooked the potatoes in).
- In a large bowl add the potatoes, beans, corn, radishes and peas.
- Toss with the mustard vinaigrette.
- Serve warm or at room temperature.
Ingredients for the Sharp Mustard Vinaigrette:
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- 3 tablespoons white wine vinegar
- 1/4 cup fresh tarragon on other fresh herbs, roughly chopped
- Salt and freshly ground black pepper to taste
- Whisk all ingredients together, taste and adjust seasonings.
- Toss with the salad and serve, (you may not need all of the dressing).