I’m not even sure where the camera is these days–we’re getting down to the nitty gritty in these parts as we start our move to the other state. We moved a bunch of stuff this weekend; Monday is the big day to finish it up. In the meantime we are eating out all the time in order to hit up our favorite restaurants before we go. Yesterday, we had sandwiches at the Pour House, a cheap little place in the Back Bay. Today it was Yucatan Tacos, our favorite Mexican joint. We had Thai at Phuket on Sunday night. Slowly we make the rounds! I did, however, make a really good salad last night. This was another number out of the free Gourmet notebook that came with an old subscription. I made somewhere between half and two-thirds of the recipe, which should serve four. We at the whole thing.
You’ll need:1 lb red potatoes
1/2 lb Italian sausages (I used the no-fennel sweet from the Italian butcher)
3 c lettuce (calls for arugula, we had Romaine)
1-2 T red vinegar1 t saltbit of pepper
2-3 T olive oil
1/3 c roasted red peppers, sliced
Start by boiling your potatoes until softened. I used smallish potatoes, so they took about 20 minutes. Once they got going, I started the grill and tossed my sausage on there, which take 15-20 minutes to cook. The idea was to have the potatoes done just a little while before the sausages. In the bowl you’ll be serving the salad from, add your vinegar and salt and swoosh around until salt is about dissolved. Once you’ve drained your potatoes allow them to cool until you can just handle them, and chop into 1″ cubes. Toss with vinegar mix. They’ll absorb it like a sponge. Slice sausages into 1/2″ rounds, and add. Add everything else. Toss. Serve. Yum.
I bet you could even do grilled potatoes with this and avoid the oven/stove altogether. Or, alternately, you could do the sausages inside and not use the grill. My oven right now is self-cleaning. It’s really gross, but it’ll be much better for whoever is in here next. We’ve lived here 6 years and never cleaned it, so it was high time.