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Friday, September 14, 2012

Roasted green beans and potato

Warm Potato and Green Bean Salad
Photos and text by KARA DiCAMILLO/ecoRI.org News contributor

One of the greatest things about green beans is that you can buy them fresh in the market year-round. However, right now is prime green bean season. I’ve been getting tons through my CSA with Simmons Organic Farm, which I don’t mind at all because I love them.

A few weeks ago I visited my extended family during a summer road trip. My aunt made a delicious potato and green bean salad that I’ve been thinking about ever since. When I picked up my green beans this week, her recipe came to mind. This is my version of it and, just like my aunt’s, it’s easy and a crowd-pleaser.



With this recipe, you can roast the green beans alongside the potatoes, but I like my green beans crisp so I steamed them separately. I experimented with a few different vinaigrettes, but when it came down to it I decided that keeping it simple was the best.

This salad can be served warm or at room temperature, and is delicious tossed with arugula if you have leftovers.

Warm Potato and Green Bean Salad
Serves 4-6 (as a side dish)

6 small red potatoes, quartered
4 tablespoons of olive oil
1 shallot, half of it sliced thin and the other half minced
1 teaspoon of salt, plus some to taste
Half teaspoon of freshly cracked pepper, plus some to taste
8 ounces of green beans, trimmed
Half a lemon, juiced
1 tablespoon of dill, chopped

Heat your oven to 400 degrees. On a baking sheet, combine the potatoes and sliced shallots with 2 tablespoons of olive, 2 teaspoons of salt and a half teaspoon of pepper. Spread evenly on the baking sheet and roast until tender, about 35 minutes, and then transfer to a mixing bowl.

Meanwhile, in a large saucepan fitted with a steamer basket, bring about an inch of water to a boil. Add the green beans, cover and cook until tender-crisp, 3-5 minutes. Remove them from the heat and add them to the bowl with the potatoes.

For the vinaigrette, whisk the remaining 2 tablespoons of olive oil, lemon juice, minced shallots and dill. Add salt and pepper to taste. Toss the vinaigrette with the potatoes and green mixture and coat evenly.