This is a wonderful light dinner salad, all by itself, or served alongside grilled chicken or beef. The dressing is a little tart and a little creamy, with subtle vegetables, and toasted walnuts that add an earthy crunch. Delicious on a hot summer night.
Ingredients
2/3 cup walnuts
1 1/2 lbs fingerling or baby dutch potatoes
6 oz haricots verts, or other green beens, trimmed and cut into 2” segments
3 oz baby arugula
Dressing
2 Tbsp plain greek yogurt
1 tsp dijon mustard
1 tsp kosher salt
Freshly ground pepper
2 Tbsp walnut oil
Preheat oven to 375. Place walnuts on a baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly and set aside.
Chop the potatoes. If you’re using fingerlings, cut crosswise into 1/2” thick rounds. I couldn’t find fingerlings, so I used baby Dutch potatoes. I cut them into bite-size pieces. Boil the potatoes until tender, about 10 minutes. Using a slotted spoon, transfer to a colander to drain and cool.
Prepare an ice-water bath; set aside. Return the pan of water to a boil. Add the green beans, and cook until tender and bright green, about 3-4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
Whisk together vinegar, yogurt, mustard and 1/2 tsp salt in a small bowl. Season with pepper. Add oil in a slow, stead stream, whisking until emulsified. Set dressing aside.
Arrange arugula, potatoes, and green beans on a platter or shallow bowl. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Drizzle with dressing and sprinkle with
toasted walnuts. Toss to coat.
Serves 8 small sides, or 4 larger ones
Adapted from Deb Perelman of Smitten Kitchen and Martha Stewart
No comments:
Post a Comment