This week I will reblog salads I made for our cookout over the Fourth of July last year.
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…
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