Herbed Potato Gratin with Roasted Garlic and Manchego
Jose Garces learned how to make a classic potato gratin while studying at Kendall College’s cooking school in Chicago. It’s still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simon cheese (Gouda is a fine substitute) for rich, complex flavor.
Sugar Snaps and Snow Peas with Grated Fresh Horseradish
Convenience-store wasabi-coated peas, a fiery, crunchy snack, inspired this vibrant summer dish from David Chang. Chang decided to echo the flavor of the peas by tossing some of his favorite crisp vegetables from the farmers’ market (including snow peas and sugar snaps) with fresh horseradish. Be sure to grate the horseradish at the very last minute, he advises, since it loses potency quickly as it sits.
Carrots with Tahini Dressing
“I like the clean flavors in this dish,” says Sam Mogannam of this incredibly simple side, which is as good with turkey as it is with steamed fish, roast chicken or pork.
Potato, Snap Pea and Pickle Salad
This is a terrific springtime version of a warm potato salad, with lots of scallions and little bites of half-sour pickles.
Lemony Chickpea Salad
Serve Tom Colicchio’s fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
Sautéed Broccoli and Corn Salad
This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish.
Tabbouleh with Marinated Artichokes and Baby Spinach
Devour this salad as a light meal or serve it alongside grilled chicken or steak.
Warm Chicory Salad with Mushrooms
For this hearty salad, Marjorie Taylor sautes fresh wild mushrooms, but occasionally, she substitutes sliced pears.
Barley-and-Spinach Salad with Tofu Dressing
This salad is incredibly satisfying, thanks to the fiber-rich barley Lee Anne Wong tosses with spinach and mushrooms. Crumbled firm tofu in the sherry vinegar dressing adds extra protein.
Green Bean-and-Tomato Salad with Tarragon Dressing
This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant’s mother would prepare when he was a child. “She would make tomato salad, potato salad and fried chicken the night before, so we’d have everything ready the next day,” he says.
Wild Rice Tabbouleh
Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad.
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