Super Tuscan Burgers And Potato Salad With Capers And Celery Recipes

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POTATO SALAD - TUSCAN STYLE



Potato Salad - Tuscan Style image

Wonderful flavor and color! I prefer this served at room temperature but you can make the salad several hours before and refrigerate it.

Provided by Lorac

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs baby red potatoes, quartered
3/4 cup pitted kalamata olive, divided
1/2 cup sliced roasted red pepper
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
3 cloves garlic, peeled
1 tablespoon grainy dijon-style mustard
1 tablespoon honey
3/4 cup extra virgin olive oil
2 tablespoons chopped fresh flat-leaf Italian parsley
salt and pepper

Steps:

  • Cook potatoes in salted water until tender, drain.
  • In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
  • Gradually add oil with blender/processer running until combined.
  • Add parsley, salt and pepper to taste.
  • Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

Nutrition Facts : Calories 405.7, Fat 29, SaturatedFat 4, Sodium 298.6, Carbohydrate 34.6, Fiber 4.4, Sugar 6.3, Protein 3.7

SUPER TUSCAN BURGERS AND POTATO SALAD WITH CAPERS AND CELERY



Super Tuscan Burgers and Potato Salad With Capers and Celery image

Make and share this Super Tuscan Burgers and Potato Salad With Capers and Celery recipe from Food.com.

Provided by ChefRed

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 1/2 lbs small waxy potatoes
coarse salt
3/4 lb ground pork
3/4 lb ground veal
3 tablespoons extra virgin olive oil, plus
5 -6 tablespoons extra virgin olive oil, divided
1/2 cup italian dry red wine, divided
1/4 medium yellow onion, finely chopped
3 tablespoons chopped fresh sage leaves (6 sprigs)
4 garlic cloves, chopped
coarse black pepper
crusty roll, split
8 ounces pecorino romano cheese, shaved with a vegetable peeler
1 cup arugula leaf, 1/2 bunch, trimmed of stems
3 tablespoons capers
1 celery heart, and greens, from the center of stalk, chopped
1/2 medium red onion, finely chopped
1 lemon, juice and zest of
2 tablespoons red wine vinegar

Steps:

  • Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.
  • While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
  • Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
  • Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

Nutrition Facts : Calories 1069.8, Fat 66.5, SaturatedFat 22.6, Cholesterol 190.3, Sodium 1020.5, Carbohydrate 57, Fiber 7.1, Sugar 4.3, Protein 55.5

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