This is one of the salads I made for our cookout over this holiday weekend. I will post the others later. I made it the night before and added the dressing a couple of hours before serving and let it get to room temperature. The recipe is in Lunch in Paris by Elizabeth Bard. Which a great read by the way. It serves 4-6, but it can easily be doubled.
2 teaspoons of white wine vinegar
1 tablespoon lemon juice
1 tablespoon pastis (an apertif, liquorice test) or anisette
1/4 teaspoon of coarse sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon of Dijon mustard
1/3 cup of extra virgin olive oil or more up to 1/2 cup to taste
1 1/2 pounds of small red potatoes, halved or quartered
3/4 pounds of haricots verts, extra thin green beans, blanched (I don’t blanch them as I do like them less crunchy)
1 small red onion, minced
1/2 cup of flat-leaf parsley chopped
1 tablespoon fresh thyme
1/2 cup of black nicoise olives
Combine the first 7 ingredients for the dressing in a glass jar or airtight container. Shake vigorously to combine. Place the potatoes in a pot filled with salted cold water. Bring to a boil and cook them till tender about 30 minutes.
Meanwhile, trim the beans and blanch them in salted water for 4 minutes so they will be bright green. Pat dry with paper towels.
Drain the potatoes, place them in a bowl add the onions, parsley, thyme, olives and beans. Add the dressing and refrigerate for an hour. Let it get to room temperature and serve.
Nice recipe. Will try it out. Have a visit to ousr site too. Have a nice day!
Reblogged this on thefashionistacook and commented:
This week I will reblog salads I made for our cookout over the Fourth of July last year.