Ward Street Bistro

Crab, Asparagus, and Orange Salad

This light and lively salad is perfect for a warm evening. You could serve it as an appetizer salad, but I'm showing it here as a main course (as we recently enjoyed it). The fresh crab is definitely a splurge; you could certainly substitute shrimp or scallops. And the fresh, local asparagus... cooked under the broiler until lightly brown... the direct heat brings out all of its natural sweetness. Rounding the salad out is a bit of tang from fresh orange segments and a citrus dressing.

I'll show you how to make this salad step-by-step...

Lemon-Pepper Potato Salad

Grilling season is upon us in the Pacific Northwest--so it's time to dust off the potato salad recipes! I have a number of favorite potato salads, including this simple, brightly-flavored version. As its title indicates, it features lemon (finely grated zest) and pepper (in the form of pepper-crusted bacon).  Fantastic with grilled beef, lamb, pork, or chicken.

You can go directly to the printable recipe (pdf) or I'll show you how to make it step-by-step...