Tag Archives: haricot vert

Recipes, Salads, Side Dishes, Vegetarian Dishes

Potato Salad with Lemon Tarragon Aioli and Haricots Verts

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Is That Phallic-Looking Potato a Dictator?

I’ve been wistful this week, thinking about my fam and the kinds of laughter that would only appear when all of us were together. The kind that makes you cry like a fool and wheeze, you can’t even get it out. Around the time that my little sister was first getting to know my then boyfriend-now husband, she laid some strict rules on him to be accepted into the family (all of this according to her alone, by the way). The most important one of the three (which I remember also included him doing a jump kick and possibly joining Facebook?) was to say something so ridiculously funny to her, she’d break out into silent laughter. It turned out this wasn’t much of a challenge given that my husband tends to be fucking hilarious the majority of the time, but I loved that my sister’s request was so telling of what was so very prized to her and to all of us in the fam. My husband completed a crew that has always (and will always) appreciate the times where we all get to do nothing but chill – I’m talking a backyard feast with plenty of grey goose, barbecue or blue crabs, farmer’s market produce gifted to my dad for playing music for the vendors, and an inordinate amount of stupid puns.  Continue reading Potato Salad with Lemon Tarragon Aioli and Haricots Verts →

Easy to Prepare, Lighten Up, Recipes, Salads, Side Dishes, Vegan Dishes, Vegetarian Dishes

Summer Salad of Fingerlings, Heirloom Tomatoes and String Beans

Summertime has always meant trips to the farmer’s market – from the dripingly ripe tomatoes to the sweetest ears of corn, I couldn’t help but swoon over access to ingredients as flavorful and delicious as these.  Despite my dependence on the convenience of grocery stores, shopping at the market was a reminder of the fact that we can all make a commitment to using the freshest ingredients possible.  Summertime meant easy access to the most incredible veggies, and took the focus off of planning before shopping.  You could go with a blank slate and a lack of a menu, and just resign to be inspired by what was available.  It was liberating, really.

This salad is a winner for the spontaneous and the planners alike – during the summer, heirloom tomatoes are readily available and simply begging to be tucked into.  Green beans are crisp and sweet and ready to snap the ends and crunch away.  You can even access buttery heirloom potatoes for use in this salad that come in just about every shade.  The entire salad is held together by a basil vinaigrette that manages to brighten and highlight all of the flavors of the veggies.  It makes a gorgeous potluck and the perfect accompaniment to grilled meats, but it’s nourishing enough as a main course and absolutely vegan.  Like I said before, the perfect summer celebration.

Summer Salad of Fingerlings, Heirloom Tomatoes and String Beans

1 lb. of haricots vert or string beans, snipped of stems
1 lb. of fingerling potatoes
1 c. of heirloom cherry tomatoes, halved (or 1 c. cubed tomatoes)

juice of half a lemon
3 tbs. of red wine vinegar
2 cl. of garlic
1/2 c. of basil leaves
1/4 c. of olive oil
1/2 tsp. of black pepper
1 tsp. of salt

Bring a large pot of water to a boil and salt heavily.  Add the potatoes to the boiling water and cook until tender, about 10 minutes.  Drain with a slotted spoon and cool with running water.  While the water is still boiling, plunk in the haricot verts and blanch for 1 minute.  Drain and cool with running water.  Add chilled potatoes and green beans to a large bowl.  Add the tomatoes to the bowl and set aside.

In a food processor, add the garlic, basil, salt and pepper.  Blitz to mince finely.  Add the lemon and vinegar and blitz again.  While the motor is running, stream in the olive oil.  Turn off the food processor and pour dressing over the vegetables.  Toss and chill for at least 15 minutes.  Serve.