Good Friday Meatless Salad Recipes

Buffalo Wing Cheese Potato Salad

Serves 6
6 cups red bliss potatoes, par boiled, cooled & cut into wedges
1 pound Dietz & Watson® Buffalo Wing Hot Pepper Cheddar cubed
1 red onion, finely chopped
1 cup finely julienned peppers (your choice: bell, Italian, etc.)
2 cloves garlic, finely chopped
2 kosher Dietz & Watson® Whole Kosher Dill Pickles, julienned
½ cup red wine vinegar
4 tablespoons Dietz & Watson® Whole Grain Dijon Mustard
2 teaspoons Dietz & Watson® Prepared Horseradish
1 bunch fresh chives (about 6 tablespoons), finely chopped
½ cup olive oil
Salt and freshly ground black pepper, to taste
1 head Radicchio, for serving
Fried Horseradish, for serving (recipe follows)

1. Place the potatoes into a large mixing bowl.
2. Add the Buffalo wing cheese, onion, peppers, garlic and pickle.
3. In a separate mixing bowl, combine the vinegar, Dijon mustard, horseradish and chives. Gently whisk in the olive oil to make an emulsion. Pour over the potato and cheese mixture and toss gently to coat.
4. Season with the salt and pepper to taste and toss gently to coat.
5. Use individual leaves of the radicchio to form a bowl. Place the salad in the leaf "bowls."

Fried Horseradish

1 cup vegetable oil, for frying
1 small horseradish, peeled and sliced as finely as possible into strips (about 2 inches long and 1/16 inch wide)

1. Heat the oil in a large sauté pan over high heat to 350F. If you don't have a thermometer, drop one piece of horseradish in the pan. If it sizzles, then the oil is hot enough.
2. Add the horseradish, being careful to prevent splattering, and fry until golden brown, about 1 minute.
3. Remove the horseradish from the oil with a slotted spoon and set on paper towels to drain.

Three Cheese Pasta Salad

Serves 4-6
1 pound bowtie pasta, cooked al dente
½ large red bell pepper, julienned
½ large green bell pepper, julienned
½ large yellow bell pepper, julienned
½ pound Dietz & Watson® Provolone, sliced into long strips
½ pound Dietz & Watson® Lacey Swiss, sliced into long strips
½ pound Dietz & Watson® Mozzarella, sliced into long strips
1 red onion, finely diced
½ cup red wine vinegar
2 tablespoons Dietz & Watson® Champagne Dill Mustard
½ cup olive oil
Salt and freshly ground white pepper, to taste
Pinch of paprika
½ bunch fresh chives, chopped, for garnish

1. Slice the cheeses into very thin 2-inch-long strips and place in a mixing bowl with the pasta.
2. Toss in the peppers and onion.
3. In a separate bowl, whisk together the vinegar and mustard, then slowly whisk in the olive oil to make an emulsion.
4. Add the dressing to the cheese and pasta mixture, gently toss to coat. Season with salt and freshly ground white pepper to taste.
5. Garnish with the paprika and chives.

Russian Eggs
Adapted From Black Forest Cuisine ©2006 by Walter Staib

Serves 8
2½ cups Mayonnaise
1 teaspoon powdered mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground white pepper
¼ teaspoon ground cayenne pepper
1 pound Dietz & Watson® Horseradish Cheddar Cheese, cup into small cubes
1 cup finely cubed carrots, cooked and cooled
1 cup finely cubed celery root, cooked and cooled
1 medium potato, peeled, cut into small cubes, cooked, and cooled (about 1 cup)
1 cup fresh peas, cooked and cooled
2 heads Bibb lettuce, cored and leaves separated
8 hard-cooked eggs, cooled and peeled (see Chef's Note)
Salmon or sturgeon caviar, for garnish
Chopped fresh curly parsley, for garnish

1. Whisk together the mayonnaise, mustard, Worcestershire sauce, salt, white pepper, and cayenne pepper in a medium bowl to make a dressing.
2. Combine the horseradish cheddar, carrots, celery, potatoes, and peas in a large bowl. Reserve 1 cup of the dressing for serving and gently toss the vegetables with the remaining dressing.
3. To serve, place several leaves of lettuce on each plate, and spoon the vegetables overtop. Slice the eggs in half lengthwise, and arrange two halves on top of each plate of vegetables. Spoon the remaining dressing neatly over the top and garnish, spooning a dollop of caviar on top of each egg half and sprinkling with parsley.

Chef's Note: To make no-fail hard-cooked eggs, place the eggs in a small saucepan, and cover with cold water. Bring the water to a boil, remove from the heat, cover, and let sit for 10-12 minutes. (In the Black Forest, we traditionally add 1 tablespoon of white vinegar along with the water to help seal the eggs in case some crack during cooking.) Drain the eggs, and set under cold running water to cool.