POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD
From the New Vegetarian Epicure, posted for ZWT III, France. According to author Anna Thomas, "the thin, tender French green beans are important to this - don't try to cheat with larger, tougher beans!" Cooking time includes cooling time as well.
Provided by pattikay in L.A.
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- scrub the potatoes clean and trim away any rough spots.
- cut in half potatoes that are larger than a walnut.
- Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
- Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
- If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
- Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
- whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
- pour the dressing over the vegetables and toss together gently but thoroughly.
- try not to break up the potatoes.
- allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
Nutrition Facts : Calories 162.3, Fat 4.9, SaturatedFat 0.7, Sodium 216.2, Carbohydrate 27.9, Fiber 4.9, Sugar 4.8, Protein 4.1
SWEET POTATO AND KALE SALAD WITH ROQUEFORT
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Provided by Martha Rose Shulman
Categories lunch, salads and dressings
Time 1h30m
Yield Serves 4 as a main dish
Number Of Ingredients 11
Steps:
- To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.
- Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
- To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
- Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
- Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 561 milligrams, Sugar 7 grams
MUSTARD VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Salad Dressing Rosemary Sage Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
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