According to Amazon, I purchased this cookbook in May of 2006. I don’t remember why I purchased it – for one thing I’d never heard of David Rosengarten, and secondly, it turns out the book is about party menus.
Menus are my favorite things to put together! So I didn’t expect to like the book.
Not only does he have a chapter for every theme party, like Love Me Tandoor, Tunisia for Twelve, and Zorba the Grill, plus recipes for food and drink, there are ideas for set dressing and table dressing, what we now call tablescapes. Plus, he provides resources.
Now, I’ve never been Martha Stewarty enough to buy lanterns for the garden for my themed party – heck, I’ve never had a themed party. Although I have many playlists. My Mexican playlist doesn’t usually last beyond the first hour. Such picky friends.
In any case, I ended up loving this book. The guy knows his cuisines, and the menus really are wonderful.
The book, published in 2005, shows five testimonials on the back cover, from Lidia Bastianich, Chef Marcus Samuelson, Ted Allen, Gale Gand, and Stanley Lobel. Turns out the guy has won two James Beard Awards. And I’ve still never heard of him!
The recipe I want to share I’d made once for the blog, when I was so excited to share special dishes I loved, but before I could take decent photos of them.
This salad is one of those. It’s from the South American Steak on the Grill party, which has the least cutest name of all featured in the book. I’ve actually made most all of the recipes from his South American menu, but this salad really stands out.
The salad contains tomatoes, potatoes, avocados, purple onions, hard boiled eggs, and a parsley vinaigrette. So it’s also lovely.
South American Salad Serves 12
1 pound waxy potatoes, peeled
4 firm ripe Haas avocados
Fresh lime juice
Handful of flat-leaf parsley leaves
1 medium purple onion, cut into 1/2” dice
8 firm, ripe medium tomatoes, cored, cut into 1/2” dice
Freshly ground black pepper
8 large hard-boiled eggs, peeled
Boil the potatoes in salted water until cooked but still firm. Drain and cool. Quarter, and cut quarters into 1/2” slices. Place in a large serving bowl.
Cut the avocados in half and remove the pits. Scoop out the flesh in one motion using a large spoon, then cut into 1/2” dice. Drizzle with fresh lime juice over all surfaces, toss with salt, then add the avocados to the bowl with the potatoes.
Add the parsley to the potatoes and avocados. Add the onion and tomatoes. Season with salt and pepper.
Add the vinaigrette (below) to taste, tossing gently but well.
Cut the eggs into quarters lengthwise then cut each quarter in half. Add the eggs to the salad, and toss just enough to combine the eggs with the other ingredients.
Or, just lay the eggs on top of the tossed salad, which is what I do.
Taste for season, serve with more vinaigrette on the side.
The only negative of this salad is that it can look a bit messy. That’s actually why I use bigger chunks of potatoes, and try to use ripe but firm avocados, if possible.
But the most important thing is to not mess with it much. Toss gently, and leave it alone.
The salad is truly magnificent with the fresh vinaigrette and the lovely colors, flavors, and textures.
Parsley Vinaigrette Makes 2 cups
2-3 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 cup flat-leaf parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
4 teaspoons Dijon mustard
1 1/2 cups extra virgin olive oil
Place all of the ingredients into a blender jar. Blend until smooth.