VEGAN: New Potato And Young Green Bean Salad

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* Exported from MasterCook *

 

New Potato And Young Green Bean Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 76

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons red wine vinegar

1 tablespoon water

Salt and freshly ground black pepper -- to taste

1/4 cup extra-virgin olive oil

2 shallots -- peeled

and cut crosswise into paper-thin slices

3/4 pound small green beans -- trimmed if necessary

(about 1/4 inch in diameter

and about 2 inches long)

1 1/2 pounds small new potatoes

(about 1 1/2 inches in diameter)

preferably red-skinned -- unpeeled, scrubbed

 

MAKES 6 SERVINGS

 

The pairing of new potatoes and the tiny green beans known as haricots

verts is a popular salad combination throughout France, especially in the

spring and early summer. In the north, the combo might be dressed with

white wine vinegar, a light vegetable oil, and Dijon mustard. In this

southern variation, the warm vegetables are tossed with paper-thin slices

of shallots marinated in a simple vinaigrette of red wine vinegar and olive

oil.

 

In a large bowl, whisk the vinegar and water with salt and pepper. Add the

oil in a thin stream, whisking constantly until well combined. Add the

shallots, toss briefly, and set aside to marinate.

 

Prepare a large bowl of ice water and set aside. In a medium stockpot or

saucepan large enough to accommodate a 9-inch steaming basket, put 1-inch

of water. Place the steaming basket in the pot and add the green

beans. Bring to a boil over high heat. Cover tightly, reduce the heat to

medium, and steam until the beans are crisp-tender, 3 to 5 minutes,

depending on size. Immediately refresh the green beans in the ice water

for 5 minutes. Drain well and set aside.

 

Place the potatoes in a large saucepan or medium stockpot with salted water

to cover; bring to a boil over high heat. Reduce the heat to a gentle boil

and cook until the potatoes are just tender, 10 to 15 minutes, depending on

size. Drain and set aside to cool slightly

 

As soon as the potatoes are cool enough to handle, yet still quite warm,

cut them in half. Stir the reserved dressing several times, and add the

warm potato halves. Toss gently until the potatoes are thoroughly

coated. Gently toss in the beans. Adjust the seasonings as

necessary. Serve warm or at room temperature.

 

Advance Preparation: This salad can stand at room temperature for one hour

before serving. It can also be covered and refrigerated for up to

twenty-four hours. Bring to room temperature before serving. However, the

acidity of the vinegar will cause red-skinned potatoes and the green beans

to lose some pigment.

 

Cook's Tip: Large green beans cut into 2-inch lengths can be substituted

for the young variety, but the cooking time will increase slightly. Medium

boiling potatoes, quartered, can be used if the tiny new ones are

unavailable. To avoid discoloring, toss the green beans with the dressed

potatoes shortly before serving.

 

Per Serving: Calories 171, Protein 3 g, Total Fat 9 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 21 g, Dietary Fiber 3 g, Sodium 10 mg

 

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