New Potato And Green Bean Salad - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
DRESSING
1/4 cup: Balsamic vinegar,
2 tbsp: Dijon mustard,
2 tbsp: Fresh lemon juice,
1: Garlic dove, minced
Dash of Worcestershire sauce,
1/2 cup: Extra-virgin olive oil,
SALAD
1 1/2 lbs: Small red-skinned potatoes,
3/4 lbs: Haricots verts or other green beans, stems trimmed
1 small: Red onion, coarsely chopped
1/4 cup: Chopped fresh basil,
Directions:
FOR DRESSING: Whisk first 5 ingredients in medium bowl. Gradually
whisk in oil. Season to taste with salt and pepper. (Dressing can be
made 1 day ahead. Cover and refrigerate. Bring to room temperature
and rewhisk before using.)
FOR SALAD: Steam potatoes until tender. Cool; cut into quarters. Cook
green beans in large pot of boiling salted water until crisp-tender,
about 5 minutes. Drain. Transfer beans to bowl ofice water and cool.
Drain. Cut beans in half.
Combine green beans, potatoes, onion and basil in large bowl. Add
dressing; toss to coat. Season with salt and pepper. (Can be prepared
4 hours ahead, cover and let stand at room temperature.)
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
whisk in oil. Season to taste with salt and pepper. (Dressing can be
made 1 day ahead. Cover and refrigerate. Bring to room temperature
and rewhisk before using.)
FOR SALAD: Steam potatoes until tender. Cool; cut into quarters. Cook
green beans in large pot of boiling salted water until crisp-tender,
about 5 minutes. Drain. Transfer beans to bowl ofice water and cool.
Drain. Cut beans in half.
Combine green beans, potatoes, onion and basil in large bowl. Add
dressing; toss to coat. Season with salt and pepper. (Can be prepared
4 hours ahead, cover and let stand at room temperature.)
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp