Friday, July 30, 2010

Green Bean & New Potato Salad

I made this recipe last night for supper. I guess it's been kind of a green bean kind of week around here. This is the second time we ate them. It worked well with the Chicken Tortellini Bake we were having. (Thanks, Ashley R. for the tortellini recipe!)

Green Bean & New Potato Salad

2 lb. new potatoes, quartered
2 T. salt
2 lb. fresh green beans, trimmed
Rosemary Vinaigrette (recipe below)

Boil potatoes in salted water for about 15 minutes or until tender. Drain and let cool. Bring 2 quarts of water to a boil with the 2 T. salt; add beans. Cook for about 6 minutes until beans are crisp-tender. Drain. Plunge beans into ice cold water to stop the cooking process. Drain again. Combine all the veggies in a large bowl and top with rosemary vinaigrette; toss to coat. Cover and chill until ready to serve.

Rosemary Vinaigrette

1/2 c. white balsamic vinegar (regular brown balsamic vinegar works just fine, though)
1/4 c. honey
1 T. minced garlic
2 T. fresh chopped rosemary leaves
1/3 c. chopped purple onion
1 T. dijon mustard
1/2 t. salt
Pepper to taste
1/2 c. extra virgin olive oil

Process all ingredients except for EVOO in a blender or food processor for about 15-20 seconds. With the blender still running, gradually add the olive oil in a slow, steady stream. Process until smooth. Pour over veggies and toss to coat. *I didn't use the whole cup bc I didn't want my potatoes getting soggy. I saved it in a little jar in the fridge and it tasted very good on just greens.

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