Fingerling Potatoes & Green Beans With Lemon-Dill Dressing

We've been occupied converting what was supposed to be a lazy holiday weekend into a busy one. An impromptu trip to the movie theater rolled into dinner out (twice), a pre-fireworks trip to the beach included crackers and cheese and an incognito bottle of wine, and a get -together with friends at a pub to hear about their successful Mt. Kilimanjaro climb evolved into a few pints and lots of food. And these activities are the cause of my predicament {a predicament all too familiar to me at the close of any given holiday weekend} - the predicament of sitting on loads of goodies I picked up at the farmer's market a few days ago. They were purchased with the earnest intention of making all kinds of healthy lunches and dinners at home when the reality is we have not been home much at all during meal times these last few days.

As I find myself with a truly free day ahead, I am spending the morning putting all of this flawless produce to good use. First up is this salad. It comes from Terry Walters' Clean Food cookbook, which I have spoken of often. This cookbook has become somewhat of a bible for me and I highly recommend it if you are seeking to take full advantage of the fresh produce available each week at your local farmer's market. Terry Walter's approach to cooking is all about using fresh seasonal fruits and vegetables and tossing in just a few extra ingredients to enhance them.

Back to this recipe - it's a "potato salad" that is light, clean and refreshing. Here the lead is shared by tender, sweet fingerling potatoes and haricots verts. Two favorite vegetables that are available year round in Southern California but may be arriving in your area right about now. The vegetables are steamed and tossed with a seasoned dressing of  lemon, garlic, olive oil, dill and parsley. The result is a light, clean and satisfying side dish that is bursting with flavor. This is a recipe I will make again and again and one worthy of sharing with you. Happy 4th.

Fingerling Potatoes & Green Beans With Lemon-Dill Dressing

2 lbs fingerling potatoes

2 lbs haricot verts. trimmed

- and for the dressing

1 lemon

1 garlic clove, minced

1/4 c olive oil

3 T chopped dill

1 T chopped parsley

sea salt and freshly ground black pepper 

In a large pot, cover and steam potatoes until nearly cooked through. Add the green beans and cook, covered, for 2 more minutes. Remove from heat, drain water and transfer vegetables to a large bowl.

Zest the lemon and set zest and lemon aside. In a small bowl, whisk lemon juice, and remaining dressing ingredients together. Fold dressing into the vegetables and taste, adjusting seasoning of necessary. Top with lemon zest and serve warm or at room temperature. 

Source: Clean Food, Terry Walters