roasted potato, tomato and green bean salad

By mrivara

Ingredients

• FOR THE SALAD
• o 5 garlic cloves
• o 1/2 cup extra-virgin olive oil
• o 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
• o 1 pint cherry tomatoes
• o 4 stems fresh thyme
• o Coarse salt and freshly ground pepper
• o 3 ounces green beans
• o 2 cups baby arugula
• FOR THE DRESSING
• o 2 tablespoons red-wine vinegar
• o 1 tablespoon Dijon mustard
• o 1/2 teaspoon minced fresh thyme
• o 1/2 shallot, minced
• o 1/3 cup extra-virgin olive oil

Preparation

Step 1

1.

Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
2.

Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
3.

Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
4.

Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.