Roasted Fingerlings, Tomato Salad With Green Beans and Arugula |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a wonderful salad and dressing that will taste good any time of the year!! Ingredients:
5 garlic cloves |
1/2 cup extra virgin olive oil |
1 1/2 lbs russian fingerling potatoes, halved lengthwise |
1 pint cherry tomatoes |
4 sprigs fresh thyme |
coarse salt & freshly ground black pepper |
2 ounces green beans |
2 cups baby arugula |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon fresh thyme, minced |
1/2 shallot, minced |
1/3 cup extra virgin olive oil |
Directions:
1. MAKE THE SALAD:.
2. Preheat oven to 375°F Purée 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.
3. 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.
4. MAKE THE DRESSING:.
5. Combine vinegar, mustard, thyme and shallot in a small bowl. Add oil in a slow steady stream, whisking until emulsified.
6. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
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