From Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice by Glenn Lindgren, Raul Musibay and Jorge Castillo (Gibbs Smith Publishers, 2004). © 2004 by Glenn Lindgren, Raul, Musibay and Jorge Castillo. All rights reserved.
Couscous is a pasta by way of North Africa and should be easy to find in the grocery. (Boxes should come with both stovetop and microwave cooking instructions.) This salad is good for when you just can't face another typical pasta salad at your block party, church picnic or family reunion. And this is just one version—feel free to change the herbs or to add any great vegetables you see at the market that weekend.
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.