Salad Dressing:
- 2 cups fresh basil leaves
- 3/4 cup fresh Parmesan cheese grated (about 3 oz)
- 4 to 6 large cloves garlic, peeled
- 2 tablespoons white wine vinegar
- 1/2 to 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil

Potato Salad:
- 2 1/2 to 3 pounds white or yukon potatoes (5 large or 8 to 9 medium)
- 1 small bulb fennel, cored, thinly sliced and diced (about 1 cup)
- 1/2 cup finely chopped sun-dried tomatoes (2 ounces)
- 1/2 cup sliced black olives
- Pine nuts or chopped walnuts for garnish (optional)

For the dressing: Using a food processor, combine the first 6 ingredients (basil through black pepper); pulse to finely chop. With the processor on, drizzle in the olive oil to make a creamy sauce. Alternatively, combine all ingredients in a blender and process until smooth. Set dressing aside.

Cook potatoes first: Over high heat, bring a large pot of water (salted with 1 tablespoon coarse salt, if desired) to a boil. While waiting for the water to boil, cut the potatoes into 1/2-inch cubes (do not peel potatoes). Drop potatoes into the boiling water and cook, loosely covered, for 6 minutes, until a knife can pierce the potato easily but cubes are still firm. Drain potatoes and place them back in the pot.
Using a wooden spoon, gently stir in the basil dressing. Add the sun-dried tomatoes, olives and chopped fennel.

Serve warm or at room temperature, garnished with pine nuts or chopped walnuts, if desired. For a nice presentation, serve the salad in ‘cups’ made from radicchio leaves.

Makes sixteen 1/2-cup servings (about 8 cups of salad).
Recipe Source: from Idaho Potato Commission.

Italian food, gourmet food, Italian recipes

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Ingredients: 1/3 Cup aged balsamic Vinegar
3 T. spring water
2 T. extra virgin olive oil
1 pinch of fresh ground pepper
1 clove garlic, pressed through garlic press
½ Cup chopped sweet onion (Walla Walla or Vidalia)
1 sm. pkg cherry tomatoes
1 Cup small broccoli tops, no stems
1 Cup sm. Cauliflower tops, no stems
1 Cup sliced carrots
1 cucumber, diced
1 red pepper, chopped
5 Cup cooked whole wheat farfalle pasta
¼ Cup thinly sliced fresh basil
¼ Cup shredded Asiago cheese

Technorati Tags: salad recipes, pasta recipes, balsamic vinegar recipes

4 servings

- 4 cups washed mixed salad greens of choice, rinsed, dried and chopped
- 4 fresh green onions, chopped or 1 small red onion, peeled, sliced in thin pieces
- 1 medium seedless orange, peeled. Cut orange sections in bite-size pieces, you could also use a can of mandarin orange sections, drained
- Small sprigs cilantro diced
- Salt and pepper to taste, use fresh ground pepper
- Aged Balsamic vinegar and extra virgin olive oil as desired
- Crisp croutons for garnish if desired

Wash and prepare mixed salad greens. In a large bowl, add chopped onions, orange pieces, and cilantro to mixed greens in large bowl; salt and pepper lightly and toss. Divide salad greens evenly in four salad bowls. Sprinkle each individual salad lightly with salt. Drizzle balsamic vinegar and olive oil over salads. Garnish with croutons, if desired.
Variations:
- Subsitute orange(s); with 1 red ripe medium tomato, cut into small wedges, or 8 ripe cherry tomatoes, each sliced in half.
- Add crumbled blue or parmesan cheese as desired. oil and vinegar recipe, oil and vinegar salad

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