This is a basic vinaigrette only instead of being cold, it's mixed together in a medium hot pan, which intensifies the flavor of the tomato and the sweetness of the shallot. This is a great sauce for white fish, halibut or cod or tilapia (and would do wonders for the ubiquitous boneless chicken breast). But it also it works well with boiled new potatoes, salt cod, or a combination of boiled new potatoes, or other root vegetables, and salt cod or smoked trout.
Serve by pouring into ice-filled glasses. Garnish with fresh mint and lemon.
Use only small young zucchini for this salad.
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.
Maple Lemon Glaze
Makes 2/3 cup
This salad is sure to be a showstopper at any picnic and is not impossible to make.
You could cook the asparagus a day ahead, and make the salad hours before serving.
A melon salad is not a typical opening to a meal in Italy.
My friend Lois claims having these tomatoes on hand is like having money in the bank. I use them when sundried tomatoes are called for but these are much juicier and luscious. Pieces of ripe summer tomato are slow roasted with olive oil until their edges have a lacy golden crust and the tomatoes taste like candy.