Grilled new potato salad with cherry tomatoes, summer beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes |
| Light olive oil | ||
| Salt and pepper | ||
| ¼ | pounds | Fresh summer beans: green; yellow wax, green |
| ; or yellow Romano | ||
| ½ | pint | Cherry tomatoes: Sweet 100 or pear |
| ; tomatoes | ||
| 1 | Handful frisee or salad greens; (optional) | |
| Basil-Garlic vinaigrette; (recipe follows) | ||
| Champagne vinegar | ||
| 12 | Nicoise or Gaeta olives | |
| 2 | tablespoons | Champagne vinegar |
| 6 | tablespoons | Extra-virgin olive oil |
| ½ | cup | Fresh basil leaves |
| ½ | teaspoon | Salt |
| 1 | Garlic clove; coarsely chopped | |
Directions
BASIL-GARLIC VINAIGRETTE
Prepare the grill. Preheat the oven to 400 degrees. Toss the potatoes in a baking dish with a little olive oil and sprinkle with a few pinches of salt and pepper. Cover and roast until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves, or quarters if large, then slide them onto skewers for grilling. (Skewers won't be necessary if the grill grates are close together.) While the potatoes are roasting, remove the stem ends from the beans and cut them in half diagonally or leave whole if they're small.
Bring a small pot of water to a boil and add ½ teaspoon salt. Drop the beans into the water and cook until just tender, about 3 to 4 minutes, depending on their size. Rinse under cold water and set aside to drain. Cut the cherry tomatoes into halves or leave whole if small. Wash the salad greens if you're using them and dry them in a spinner. Make the vinaigrette.
Place the potatoes on the grill, cut side down, and grill until they're golden and crisp and defined grill marks appear. Slide the grilled potatoes from the skewers and toss them with the beans, cherry tomatoes, and vinaigrette. Adjust the seasoning, if needed, with a splash of Champagne vinegar and salt and pepper. Loosely arrange the greens on a platter, spoon the vegetables over, and garnish with the olives. Serve 4.
Basil-Garlic Vinaigrette:
Combine all ingredients in a blender and blend until smooth. Makes about ½ cup
copyright Annie Somerville, author of Fields of Green (Bantam).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.