POT: Green Bean, Potato, & Tomato Salad
Source of Recipe
"Patsy's Cookbook, " by Sal J. Scognamillo
* Exported from MasterCook *
Green Bean, Potato, and Tomato Salad
Recipe By : Sal J. Scognamillo
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Restaurant, Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- ends trimmed
-- (preferably use haricot
-- verts if you can get them)*
2 medium russet potatoes -- peeled and cubed
2 medium ripe tomatoes (firm) -- each cut into
-- 8 wedges
1 small red onion -- thinly sliced
1/4 cup fresh basil -- chopped
salt -- to taste
freshly ground pepper -- to taste
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 garlic clove -- minced
Bring a large pot of water to a rolling boil. Add the green beans and cook until just tender, about 5 minutes. Drain in a colander and place under cold running water until beans are cold. Reserve.
Meanwhile, place the potatoes in a medium saucepan, add cold water to cover, and bring to a boil. Cook for 15 to 20 minutes, or until tender when pierced with a fork. Drain in a colander and place under cold running water until potatoes are cool.
Place the green beans, potatoes, tomatoes, onion, and basil in a salad bowl. Season to taste with salt and pepper.
Combine the oil, vinegar, and garlic in a screw-top jar or cruet. Close the jar tightly or place a stopper in the cruet, and shake until thoroughly mixed. Spoon the dressing gradually over the salad, tossing to combine. Refrigerate the salad for 1 to 2 hours before serving.
*Note: Haricot verts are thin French green beans.
Cuisine:
"Italian"
Source:
"Patsy's Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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