Red potato & green bean salad robert
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Red potato & green bean salad robert
  Potato    Salad    Vegetables    Greens    Beans  
Last updated 6/12/2012 1:20:07 AM. Recipe ID 51711. Report a problem with this recipe.
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      Title: Red potato & green bean salad robert
 Categories: Salads, Vegetables
      Yield: 8 Servings
 
  2 1/2 lb New potatoes, scrubbed
  1 1/2 lb Green beans
    1/3 c  Herb vinegar
    1/3 c  Extra-virgin olive oil
    1/3 c  Vegetable oil
      2 tb Granulated sugar
      1 ts Paprika
    1/2 ts Salt
      1    Clove garlic
      1 ts Coleman's dry mustard
      2 ts Caraway seeds, crushed
    3/4 ts Celery seeds
      1 c  Walnut pieces
      1    Medium sweet red pepper
      6    Scallions (half green tops)
      1    Bunch parsley
    1/2 ts Black pepper, or to taste
 
  To prepare dressing, in blender container combine herb vinegar, olive
  oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry
  mustard, caraway seeds, and celery seeds. Blend until well
  emulsified.
  
  Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a
  large pot of boiling water until just tender-crisp. Refresh in cold
  water, drain and pat dry.
  
  Cook the potatoes in a large pot of boiling water until just tender
  when pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the
  potatoes to cool slightly. Slice potatoes into 1/4-inch thick slices,
  drizzling a small amount of dressing over potato slices and tossing
  to coat as you slice.
  
  Add green beans to potato slices and toss to combine, drizzling a
  small amount of dressing to coat.
  
  Dice red pepper, chop scallions and parsley, and add with remaining
  ingredients and toss to combine, drizzling just enough additional
  dressing to evenly coat salad. Grind black pepper over salad to taste
  and lightly toss again. Taste and adjust seasonings.
  
  Salad is best if eaten the same day it is made - slightly warm or at
  room temperature - do not refrigerate! Leftovers should be
  refrigerated, but may be warmed slightly in the microwave before
  serving.
  
  NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white
  wine vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves,
  basil, and marjoram. This is available from Balducci's, New York
  City.
  
  A reasonable substitute could probably be made by steeping these
  herbs in white wine vinegar for a few weeks before using.
 




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Recipe ID 51711 (Apr 03, 2005)

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