Over the next few days we’ll be featuring one dish a day from Rudi Sodamin’s “Father’s Day” menu so you can make a delicious four-course meal for dad this Sunday. Enjoy!
The Father’s Day menu celebrates the joyful dynamics of coming together in a different context. The meal pairs some sophisticated ingredients, like lobster, with a homey presentation–in a macaroni-and-cheese bake. You’ll also find the caramelized goodness of grilled pineapple paired up with the tropical flavors of mango whipped cream and a lime-butter sauce.
Because I was putting this menu together in honor of fathers, I also had some fun playing with the cliched notions of “guy food.” I incorporated ingredients that would probably be at the top of the list of ingredients that are popular among dads of all ages. Tabasco and Worcestershire sauce flavor the soup and give it some extra kick. The onion sauce in the Lobster Macaroni and Cheese gives a no-fuss, familiar feel to this upscale take on a favorite dish. This is a fun menu that is packed with delicious flavor. — Rudi Sodamin
Traditionally, this salad also includes slices of steamed potato, which makes it filling enough for a luncheon. I’ve left them out here so it can be enjoyed as a light salad appetizer.
Lemon Parsley Dressing
Grated zest and juice of 1 large lemon
¼ teaspoon salt
2 teaspoons Dijon mustard
2/3 cup grapeseed or sunflower oil
Freshly ground black pepper
2 teaspoons minced fresh flat-leaf parsley
½ pound green beans
1 whole red onion, halved and thinly sliced
1 (12-ounce) can oil-packed tuna, drained well
2 tablespoons drained capers in brine (chopped if large)
¾ pound mixed spring greens (such as arugula, mizuna, tatsoi, oakleaf, red chard, radicchio, or baby mustard greens)
2 Roma tomatoes, cored and quartered
4 hard-cooked eggs, peeled and quartered
10 anchovy fillets
1 cup niçoise olives
Lemon Parsley Dressing:
In a glass or ceramic bowl, combine the lemon zest and salt, mashing them together with the back of a spoon. Add 1 tablespoon fresh lemon juice and the mustard stirring well to combine. Slowly whisk in the oil. Season with pepper and more lemon juice, if desired. Stir in the minced parsley, cover, and refrigerate until ready to serve.
1. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until crisp-tender, 3 to 4 minutes (taste one to check tenderness). Drain and transfer the beans to the ice water to cool. Drain and pat dry.
2. In a large glass or ceramic bowl, combine the beans, onion, tuna, and capers. Add half the dressing and toss gently, leaving the tuna in large chunks if possible. Let marinate, covered, in the refrigerator for 1 hour. Drain and reserve the excess dressing.
3. To serve, arrange the greens on plates and sprinkle with some dressing. Top with the tuna mixture. Toss the tomato wedges with some dressing and place them on the plates. Garnish with the egg wedges, anchovies, and olives and serve immediately.
Rudi Sodamin is Holland America Line’s Master Chef and Culinary Council Chairman.