Two to Try for Memorial Day!

1.  I love to make salads.  

2.  I love goat cheese.

3.  I love salads with goat cheese.

So when I ran across THIS recipe for a corn & goat cheese salad, of course I had to give it a whirl.  Grilled corn, tomatoes, peppers, a jalapeno, parsley  toasted walnuts and goat cheese with only a little lime juice for dressing. Kind of a lot going on all in one salad, but at first taste it's pretty good.  Crunchy & sweet, hot & tangy.  We'll see how it goes over at tonight's cookout.

 And, of course, my go-to-for-a-crowd potato salad - from Alton Brown.  This is a basic potato salad that doesn't taste basic.  I think the key is letting the potatoes sit in cider vinegar overnight.  This does not have eggs or mustard in it, but if you really felt you had to do it, I guess you could.  I, of course, would choose just a little Dijon to add flavor, because it's well known that yellow mustard is revolting.

 So I'm ready for  a holiday cookout, but I don't think the weather is in agreement.  More rain.  Ugh.

My New Favorite (Winter) Salad Dressing

I have a super simple salad dressing I like to make for summer.  It's light, easy, summer-y, tangy, and great on grilled romaine (our favorite summer salad treat).  BUT!  I just found a recipe in Deb Perelman's Smitten Kitchen cookbook that takes the basic buttermilk dressing to the next level.  It's easy and the perfect sidekick for a steak & baked potato & salad supper.  I've already made it twice.  In two weeks.
The secret ingredient:  Worcestershire Sauce!

Her recipe is found here : Blue Cheese Dressing.   Add the blue cheese or not.  That's up to you.