Summer Veggie Salad (Print Version)
# Ingredients:
01 -
12 oz green beans, trimmed.
02 -
1/4 cup parsley, finely chopped.
03 -
2 green onions, thinly sliced (white and light green parts).
04 -
2 tbsp basil, minced.
05 -
2 tbsp champagne vinegar.
06 -
1 cup cherry tomatoes, halved.
07 -
1/2 tbsp Dijon mustard.
08 -
340 g small red potatoes, cleaned.
09 -
1/4 tsp kosher salt.
10 -
Salt and pepper to taste.
11 -
1/3 cup extra-virgin olive oil.
# Instructions:
01 -
Heat a large pot of water until it boils. Set up a bowl of cold water with ice for cooling the green beans later.
02 -
Put the green beans in the hot water for 30 seconds to lightly cook them. Quickly transfer to the icy bowl to cool down. Drain after they’ve chilled, then pat dry.
03 -
In the same hot water, simmer the potatoes for about 15 minutes or until they’re fork-tender. Let them drain and cool, then cut in half.
04 -
In a small jar, combine olive oil, Dijon mustard, kosher salt, and champagne vinegar. Close the jar and shake it hard to blend.
05 -
Toss the potatoes, tomatoes, green beans, and fresh herbs in a big bowl. Season lightly with salt and pepper, pour on the dressing, and toss again to coat.
# Notes:
01 -
This dish works warm or chilled—your choice.
02 -
Prep veggies early, then assemble when you're ready to eat.