Adapted from Heidi Swanson, this recipe deliciously combines so much of what midsummer has to offer: new potatoes, chinese broccoli, shallots, parsley, tarragon, and scallions. We've never met a potato salad we don't like, but this recipe is particularly herby and summery, light and delicious. Make for endless picnics.

1 1/2 lbs small new potatoes
1/2 cup + 2 tbsp olive oil
Salt
1 - 2 bunches chinese broccoli
4 large eggs, hardboiled
2 tbsp red wine vinegar
1 tsp mustard
1 tbsp capers
2 shallots, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh scallions or chives, chopped

Slice potatoes into pieces and toss with 1 tablespoon of olive oil, a pinch of salt, and roast on a baking sheet at 400 degrees for about half an hour, or until cooked through. Meanwhile, toss the broccoli with 1 tablespoon of olive oil, a pinch of salt, and roast at 400 degrees for the last 15 minutes that the potatoes are in the oven.

Mash the yolk of one of the hard-boiled eggs in a medium bowl. Very slowly add the remaining 1/2 cup of olive oil, beating constantly. Whisk in the vinegar, then mustard, then stir in capers, shallots, herbs, and 1/4 teaspoon salt.

Coarsely chop the remaining eggs and fold them into the dressing. Put the warm broccoli and potatoes in a large bowl and toss with dressing.

Care & Storage

For Eating Fresh: Wash and store in a perforated plastic in your fridge's crisper for up to a week. Please eat the stalks, leaves, and florets - it's all delicious.

Availability

May - July, September - October

Recipes

Pad Siew
Adapted from Pok Pok by Andy Ricker
Serves one as a one-plate meal. To make more double or quadruple the ingredients, but cook each batch separately.

1½ tsp plus 1 tbsp vegetable oil
1 tsp plus 1 tbsp clove garlic, minced or crushed in a mortar
4 oz boneless pork loin, chicken breast, or tofu, thinly sliced into bite sized pieces
½ tsp Thai fish sauce
¼ tsp plus 1 tsp sugar
6 oz fresh wide, flat, rice noodles (look in the refrigerated section of Chinese and Southeast Asian markets. You may find uncut sheets, which you’ll have to unfold and slice yourself)
1 tsp soy sauce
1 tsp Thai black soy sauce
Small pinch ground pepper
1 large egg
2 oz Chinese broccoli, coarsely chopped

Heat a wok over very high heat and add the 1½ tsp oil. When it begins to smoke lightly, add the 1 tsp garlic, remove the wok from the heat, and let it sizzle, stirring, about 15 seconds. Put wok back on heat, add the pork, chicken, or tofu and stir well. Add the fish sauce and ¼ tsp sugar. Stir and flip ingredients until cooked through, just about one minute. Transfer to a bowl and set aside.

Prepare the noodles by microwaving them briefly or dunking in boiling water for just a few seconds until they are a pliable enough to separate without crumbling. Slice into 1 inch strips, if you have uncut sheets. Drain well before proceeding.

Combine the soy sauces, sugar, and pepper in a small bowl and stir well. Wipe out the wok and heat it over very high heat, adding 1 tbsp oil. When it begins to smoke lightly, crack in the egg. It should spit and sizzle violently and the whites should bubble and puff. Cook without disturbing until the egg turns light golden brown at the edges, about 30 seconds. Flip the egg and push it to one side of the wok. Add the noodles and cook for 15 seconds, prodding and stirring lightly so they don’t clump. Add the garlic and cook for 15 seconds, stirring to break up the egg and noodle slightly. Add the Chinese broccoli and stir-fry until the leaves just begin to wilt, about 15 seconds. Add the reserved pork, chicken, or tofu. Add the soy sauce mixture, adding a splash of water if necessary to make sure nothing is left behind in the bowl. Stir-fry, letting the egg break up, until noodles have absorbed the liquids, about 1 minute. Transfer to a plate and serve immediately.