Roasted New Potato Salad
With Pancetta-Rosemary Dressing
Pancetta is a flavorful meat that derives its name from
Pancia – Italian for "Belly".It is made by rubbing
a slab of pork belly with a mixture of spices and curing
it for two months or longer. Bacon can be substituted
2 pounds new potatoes, scrubbed and halved
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 onion, diced
4 ounces pancetta, diced
¼ cup red wine vinegar
1 teaspoon Dijon mustard
¾ cup extra-virgin
olive oil
3 tablespoons minced fresh rosemary
Serves 6
Preheat the oven to 400°F. Toss the
potatoes with 4 tablespoons of olive oil and place in a
roasting pan. Season with salt and pepper. Spread in the
roasting pan and roast, turning occasionally, until golden
brown and fork tender, about 20 minutes. Set aside to cool
In a small sauté pan, heat 2 tablespoons
of the olive oil over medium heat and sauté the onion
and pancetta 3 to 4 minutes, or until lightly browned. Set
aside to cool.
In a large bowl, combine the vinegar and
mustard. While constantly whisking, drizzle in the remaining
¾ cup olive oil.
Add the onion and pancetta mixture and
rosemary. Add the potatoes and toss to coat well.
Goat Cheese Arugula and Tapenade
Tea Sandwiches
An assortment of tea sandwiches makes a lovely picnic.
Some other fillings or open-face toppings
might include cream cheese and roasted red bell pepper,
prosciutto and julienned sun-dried tomatoes, or thinly sliced
cucumber and smoked salmon
TAPENADE
½ cup oil-cured black olives,
pitted
1 tablespoon extra-virgin
olive oil
1/3 tablespoon finely grated orange zest
1 cup arugula leaves,
coarsely chopped
12 cherry tomatoes, halved
2 tablespoons red wine
vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 thin slices white bread, crusts removed
4 ounces fresh goat cheese, at room temperature
Serves 4
To make the tapenade, combine the olives,
olive oil, and orange zest in a food processor. Pulse to
a smooth paste.
Set aside.
In a small bowl, combine the arugula and
cherry tomatoes. Drizzle with the vinegar and olive oil.
Season with salt and pepper. Toss to coat.
Spread the olive paste on 4 slices of the
bread, spread the goat cheese on the 4 remaining slices.
Place the arugula mixture on each olive paste slice and
top with the goat cheese slices. Cut diagonally into triangles.
