Fagiolini e patate
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Fagiolini e patate
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Green Bean and Potato Saldo
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Ingredients
- 500g lb potatoes preferably small to medium sized, yellow fleshed
- 400g oz green beans trimmed
For the dressing:
- 100ml /2 cup olive oil
- 2 Tbs white wine vinegar 2 tablespoons
- garlic finely minced, 1-2 cloves garlic, 1 small shallot or 2-3 scallions
- shallot
- scallion
- parsley finely minced, or a mix
- basil
- mint
- marjoram
- salt
- black pepper
Instructions
- Place the potatoes unpeeled in a large pot, add enough water to cover them well. Bring the water to a boil. Cooking until the potatoes are tender but not mushy, usually about 20 minutes for medium potatoes.
- Remove the cooked potatoes from the water with a skimmer and place in a colander to cool.
- Now add the green beans to the same pot along with a good pinch of salt. Boil them until they are crisp-tender. This can take anywhere from 5 to 15 minutes depending on the bean. Remove them to another colander and rinse them with cold water to cool them quickly. Let them drain.
- While the vegetables are cooling/draining, you can turn to your vinaigrette. Whisk the oil and vinegar together in a small bowl until they have fully emulsified. Stir in the minced garlic, shallot or scallion, along with the minced herbs and a good pinch of salt and a grind of pepper. Taste and adjust for seasoning, then set aside until needed.
- As soon as the potatoes are cool enough to handle but still warm, peel them with a paring knife, then cut them into bite sized pieces and place them in a mixing bowl. Add the green beans. Pour the vinaigrette over the vegetables then toss well, until they are well covered with the vinaigrette.
- Give the salad a final taste and adjust for seasoning if need be.
- Let the salad rest for at least 30 minutes before serving.
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