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Green Bean & Potato Salad

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Rate this recipe 4.5/5 (6 Votes)

Ingredients

  • For Salad:
  • 1 1/2 pounds thin green beans
  • 1 sachet of bay leaf, thyme, peppercorns and garlic (instructions below)
  • 1 pound fingerling potatoes, about 1 inch in diameter
  • Kosher salt
  • 1 cup walnuts
  • Ground fleur de sel or sea salt
  • 1/4 cup minced shallots
  • 1 cup Sherry vinaigrette (recipe below)
  • Freshly ground black pepper
  • 2 tablespoons minced chives
  • 16 very thin slices, about 3 ounces, Ibérico ham or prosciutto
  • For Sachet:
  • 7-inch square of cheesecloth
  • 1 bay leaf
  • 3 thyme sprigs
  • 10 black peppercorns
  • 1 smashed and peeled garlic clove
  • For Sherry Vinaigrette:
  • 1/4 cup each Sherry wine vinegar
  • 1/4 cup red wine vinegar
  • 1 cup olive oil

Details

Adapted from winespectator.com

Preparation

Step 1

For Salad:
Bring a large pot of salted water to a boil. Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels.

Hold the beans a handful at a time with the stem ends facing the same direction and, using scissors, trim off the ends. Add the beans to the boiling water and cook for 2 to 3 minutes, until just tender. Drain , cool in the ice bath, then drain further on the paper towel-lined rack.

Cut the potatoes into 1/4-inch slices; discard the end slices. Put the sachet, potatoes and 2 teaspoons kosher salt in a large saucepan, add cold water to cover, and bring to a simmer. Cook until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool.

Preheat oven to 375° F. Line a baking sheet with parchment paper, spread the walnuts over it, and toast for 10 minutes, or until lightly toasted, turning the pan after 5 minutes. Remove from oven, and transfer to a plate. Sprinkle with fleur de sel, and let cool.

To serve, transfer the beans to a large bowl, and add the potatoes, walnuts and shallots. Whisk the dressing, and spoon enough over the salad to lightly coat everything. Season to taste with salt and pepper, sprinkle with about half the chives, and toss well.

Arrange the salad on a platter, sprinkle with the remaining chives, and arrange the ham next to the salad.

To Make the Sachet: Place bay leaf, thyme sprigs, peppercorns and garlic clove near one corner of the cheesecloth. Start rolling the ingredients from the corner, tuck in the two ends, and continue rolling up the package. Tie the ends with kitchen twine.

To Make Sherry Vinaigrette:
In a bowl, whisk together Sherry wine vinegar and red wine vinegar. In a steady stream, whisk in olive oil. Taste to check the balance of acid and oil, and add more oil as needed. Refrigerate in a covered container for up to a month.

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