Recipe Name
It's the middle of summer and the vegetables are abundant. I love picking up red potatoes at my local CSA. Green beans are plentiful and the tomatoes are starting to come in. Here is a quick and easy salad. Reprinted from The China Study Cookbook.
Ingredients
- 1 ½ pounds unpeeled red skin potatoes, cut into ½-inch cubes
- ¾ pound fresh green beans, trimmed and halved
- 1 red bell pepper, diced small
- 1 small yellow onion, diced small
- ½ cup All Purpose Vinaigrette
- Sea salt and black pepper to taste
- 1 Tbsp dried tarragon or 2 Tbsp minced fresh tarragon, or substitute rosemary or thyme
Instructions
- 1. In a large pot, bring 2 quarts of water to a boil.
- 2. Add the potatoes and green beans, and cook over medium heat for 7 minutes or until tender.
- 3. Drain and rinse the vegetables under cold water. Add the vegetables to a bowl, then add the remaining ingredients.
- 4. Gently toss to mix well.
All Purpose Vinaigrette Ingredients by Chef Del Sroufe
- ½ cup balsamic vinegar
- ½ cup Dijon mustard
- ¼ cup minced shallot
- ground black pepper to taste
Combine all ingredients in a small bowl and mix well. Store refrigerated in an airtight container for up to a week.
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