Thursday, February 28, 2013

French Bean Salad With Black Olive Vinaigrette

French Bean Salad With Black Olive Vinaigrette recipe

This is a fresh, rustic dish that reminds me of the salads served at all the sidewalk cafes in Nice. It is hearty enough to serve as a 1 dish dinner (my favorite kind when I am in a rush) and it sits well in the refrigerator so leftovers can be something to look forward to. Serve it with a fresh loaf of crusty bread and a bottle of crisp white Cotes du Rhone wine if you must! 

French Bean Salad With Black Olive Vinaigrette

- for the salad
1 lb fingerling potatoes, cubed
1 T + 2 t olive oil
1/4 t salt + a small pinch
1/4 t freshly ground pepper + a small pinch
10 oz green beans, ends snipped
3 - 4 Persian cucumbers, cut in half length-wise and sliced width-wise into half moons
1/3 c chopped Marcona almonds
1 vine ripened tomato, quartered
1 c kidney beans, rinsed and drained
1/3 c pitted and sliced Kalamata olives
3 T chopped basil
- and for the dressing
2 T fresh lemon juice
1/2 T red wine vinegar
3/4 t Worcestershire sauce {use vegetarian if you'd like to keep this recipe vegetarian}
1 T Dijon mustard
2 T pitted Kalamata olives
1-2 garlic cloves, chopped
1/4 c grated, packed Parmigiano-Reggiano cheese
1/2 c olive oil
1/4 t + 1/8 t salt
1/4 t freshly ground pepper

Preheat oven to 400 degrees. Line a baking sheet with foil.

Arrange the potatoes on the baking sheet and toss with 1 T + 1 t + 1/2 t olive oil, 1/4 t salt and 1/4 t pepper.  Spread in a single layer and roast for 25 minutes, until tender.  Using a second baking sheet, repeat with the tomatoes using 1/2 t of olive oil and a pinch of salt and pepper, roasting until soft and blistered, about 15 - 20 minutes. Remove vegetables from oven and set aside.

While the vegetables are roasting, prepare the vinaigrette by processing the first 7 vinaigrette ingredients in a food processor until smooth. Add the oil, salt and pepper and process until fully incorporated.  Set aside.

Bring a saucepan of salted water to boil and add the green beans.  Cook for 4 minutes, drain, rinse under cold water and drain again.

Slice the oven roasted tomatoes.

To assemble, place the potatoes, green beans and remaining salad ingredients in a bowl. Slowly add in desired amount of dressing and toss.  Let marinate for 15 minutes before serving.

Extra salad dressing may be stored in an air tight container for up to 3 days.

Serves 4 - 6.
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Source: Adapted from True Food, Dr. Andrew Weil

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