Total time: 1 hour
Servings: 4
Note: From "Alfred Portale's Gotham Bar and Grill Cookbook" (Doubleday, 1997).
Potato salad
4 small new potatoes, well scrubbed
Coarse salt
1/4 cup mustard vinaigrette
2 teaspoons minced shallots
Freshly ground white pepper
1. Cook the potatoes in boiling salted water over high heat until tender when pierced with a tip of a knife, about 15 minutes. Drain, and when cool enough to handle, cut the unpeeled potatoes into 1/4-inch-thick rounds and place in a bowl.
2. Add the vinaigrette and shallots and mix well. Season with salt and pepper.
Beet salad
3 beets, tops trimmed to 1/2-inch
Coarse salt
2 tablespoons mustard vinaigrette
2 teaspoons minced shallots
Freshly ground white pepper
1. Cook the beets, in boiling, lightly salted water over medium heat until just tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drain, and when cool enough to handle, peel and cut into 1/4-inch-thick rounds. Place in a small bowl, and toss with the vinaigrette and shallots. Season with salt and pepper.
Asparagus salad
2 pounds large asparagus spears, ends trimmed, spears peeled
Servings: 4
Note: From "Alfred Portale's Gotham Bar and Grill Cookbook" (Doubleday, 1997).
Potato salad
4 small new potatoes, well scrubbed
Coarse salt
1/4 cup mustard vinaigrette
2 teaspoons minced shallots
Freshly ground white pepper
1. Cook the potatoes in boiling salted water over high heat until tender when pierced with a tip of a knife, about 15 minutes. Drain, and when cool enough to handle, cut the unpeeled potatoes into 1/4-inch-thick rounds and place in a bowl.
2. Add the vinaigrette and shallots and mix well. Season with salt and pepper.
Beet salad
3 beets, tops trimmed to 1/2-inch
Coarse salt
2 tablespoons mustard vinaigrette
2 teaspoons minced shallots
Freshly ground white pepper
1. Cook the beets, in boiling, lightly salted water over medium heat until just tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drain, and when cool enough to handle, peel and cut into 1/4-inch-thick rounds. Place in a small bowl, and toss with the vinaigrette and shallots. Season with salt and pepper.
Asparagus salad
2 pounds large asparagus spears, ends trimmed, spears peeled
