Goldy's Kitchen Cookbook by Diane Mott Davidson Page A

into a small bowl. Mash with the sour cream, oil, lemon juice, and picante sauce and mix well.
    3. Toss the salad with the dressing and sprinkle the top with crushed chips.
    Makes 4 to 6 servings

Dijon Pasta Salad
    â€” DYING FOR CHOCOLATE —
    Back when I was developing this recipe, everyone ran cold water over their pasta to cool it. But these days, that rinsing is frowned upon, as it washes away starch and makes sauces adhere less to the pasta. So I no longer rinse the pasta for this dish. I do let it cool to room temperature, though, because hot pasta will absorb the dressing. So I drain it, put it in a bowl on the counter, and keep an eye on it while I’m doing other things. I give it a stir now and then, and taste-test one piece of pasta every ten minutes or so. Once the pasta is cool, I mix all the ingredients together, then place it in a large, pretty bowl, cover with plastic wrap, and chill several hours before serving. If you’re making this vegetarian, leave out the bacon.
    1 pound tricolor fusilli or rotini pasta
    â…” cup corn oil
    2 tablespoons apple cider vinegar
    2 teaspoons Dijon mustard
    â…” cup mayonnaise
    2 large celery stalks, chopped
    6 slices thick-cut bacon, cooked and chopped
    2 large hard-boiled eggs, chopped
    2 scallions, chopped (including tops)
    Â½ to 1 teaspoon salt, to taste
    Paprika (optional)
    1. In a large pot of boiling spring water, cook the pasta until al dente, usually 11 to 13 minutes. Drain and let cool.
    2. In a large bowl, whisk together the oil, vinegar, mustard, and mayonnaise. Add the cooled pasta, celery, bacon, eggs, scallions, salt, and paprika (if using). Toss gently and taste for seasoning. Chill thoroughly before serving.
    Makes 8 to 10 servings

Sugar Snap Pea and Strawberry Salad
    â€” THE MAIN CORPSE —
    People love strawberries in salad, because it makes them think they’re not actually eating something that’s good for them; they’re eating something delicious (which is also good for them). For the edible-pod peas in this dish, you can use either sugar snaps or snow peas.
    1 tablespoon extra-virgin olive oil
    2 teaspoons raspberry vinegar
    Â¼ teaspoon Dijon mustard
    Â¼ pound (1 cup) sugar snap peas or snow peas, strings removed
    1 pound (4 cups) strawberries, thickly sliced
    1. In a glass jar with a screw-top lid, combine the oil, vinegar, and mustard. Shake thoroughly.
    2. Steam the peas in a small amount of water until bright green but still crunchy, about 30 seconds. Remove them from the heat, drain, then quickly run cold water over them to stop the cooking. Drain again.
    3. In a bowl, combine the peapods and sliced strawberries. Shake the dressing again and drizzle over the peapods and strawberries. Serve immediately or chill for no more than 1 hour.
    Makes 4 servings

Grilled Slapshot Salad
    â€” THE GRILLING SEASON —
    As much of a hassle as it is to grill vegetables (and it is), this salad is worth the trouble. You can make it for a cookout an hour before your guests arrive.
    2 tablespooons extra-virgin olive oil
    3 large or 4 small garlic cloves, crushed through a press, or 1½ teaspoons finely minced garlic
    Salt and freshly ground black pepper
    3 medium or 4 small zucchini, cut on the diagonal into ¼-inch-thick slices
    8 ounces mushrooms, cleaned, trimmed, and cut crosswise into ¼-inch-thick slices
    1 sweet onion, such as Mexican or Peruvian sweet, cut into ¼-inch-thick slices
    2 ears of fresh corn, shucked, or frozen ears of corn, thawed
    1 tablespoon sherry vinaigrette ( here ), or more to taste
    1 to 2 tablespoons chopped fresh basil
    1. In a small bowl, whisk together the oil, garlic, and salt and pepper to taste. Divide the mixture between two 9 x 13-inch glass baking dishes.
    2. Place the zucchini into one of the baking dishes and mix carefully with your (clean) hands, so that all the zucchini slices are lightly coated with the oil-garlic mixture.
    3. Place the mushrooms, onion slices, and corn