 Grilled Potato SaladA delicious grilled salad that can be served warm, fresh off the grill, or chilled and held in a cooler. There is no mayo so it holds well in the heat of a late summer day. You can add fresh rutabaga to the salad if you like, as grilled rutabaga is quite good. |
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The Dish 4 to 5 medium sized Yukon gold potatoes The Dressing 3 to 4 fresh basil leaves Place the potatoes in a large mixing bowl. Add the oil, fresh thyme, cilantro, green onions and salt and pepper. Mix thoroughly until the potatoes are covered with the oil and seasonings. Place them on the grill. Cut your onion into 3 thick slabs and coat them with the oil left in the bowl, place them on the grill. Coat the celery also and place on the grill. Put a nice char on the celery and pull off the grill. Cook the onions until the center is just hot. (You want some crunch from the onion and celery.) Cook the potatoes for about 2 or 3 minutes a side, you want tender in the middle. Dice potatoes celery and onions into bite sized pieces and place in a clean bowl. Add the Italian dressing, fresh basil chopped, asiago cheese and salt and pepper to taste. Mix well and serve right away or chill for later. |
Pairings (a California blend of red wines) Two Brothers Dog Days Dortmunder |
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| Greg Shannon is the co-owner and head chef at the Elgin Public House, 219 E. Chicago St. Shannon has 37 years experience in the food industry, and his simple but tasty recipes have made the Elgin Public House a popular destination since it opened in January 2007. | |
