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COOKBOOK IS CAUSE FOR CELEBRATION

"Throwing a fabulous dinner party is, uncontestably, one of the great joys in life."

Reading "David Rosengarten Entertains: Fabulous Parties for Food Lovers," by David Rosengarten (Wiley, $34.95), it is clear the author delights in preparing and presenting imaginative menus for family and friends. His 16 party menus incorporate a wide range of international flavors, from Japanese, French and Greek to British, Tunisian and Cuban. Only two might be viewed as American, one for Texas barbecue and the other for hot dogs. Rosengarten's "Totally Frank" party includes six variations on the hot dog.

The main recipes, each serving 12, are enticing and not too difficult to duplicate, thanks to the author's attention to details.

The title to this recipe, adapted from the book, is almost as long as the recipe itself.

South American Salad, with Tomatoes, Potatoes, Avocados, Purple Onions, Hard-Boiled Eggs and Green Vinaigrette

1 pound small, waxy potatoes, peeled

4 firm, ripe Haas avocados

Fresh lime juice

Kosher salt

2 cups loosely packed flat-leaf parsley

1 medium purple onion (about 6 ounces), cut into half-inch dice

8 firm, ripe medium tomatoes, cored and cut into half-inch dice

freshly ground black pepper

vinaigrette dressing

8 large hard-boiled eggs, peeled
Boil the potatoes in salted water until cooked but still firm, 30 to 50 minutes, depending on the size of the potatoes. Drain and cool. Quarter, and cut quarters into half-inch slices. Place in a large serving bowl.

Cut the avocados in half and remove the pits. Scoop out the flesh in one motion using a large spoon, then cut into a half-inch dice. Drizzle with fresh lime juice over all surfaces, toss with salt, then add the avocados to the bowl with the potatoes.

Add the parsley to the potatoes and avocados.

Add the onion and the tomatoes. Season with salt and pepper, then add a vinaigrette dressing to taste, tossing gently but well.

Cut the eggs into quarters lengthwise, and then cut each quarter in half. Work carefully so that the whites and yolks stay together. Add the eggs to the salad, and toss just enough to combine the eggs with the other ingredients. Taste for seasoning, add more dressing if needed, and serve. Makes 12 servings.