Thursday, June 4, 2015

Summer Italian Potato Salad


3/4 cup baby spinach
3/4 cup fresh basil
1 1/2 cups of baby arugula
1/4 cup toasted walnuts
2 teaspoons of lemon juice
4 tablespoons of extra virgin olive oil

Puree 1 cup of baby arugula, 1/2 of baby spinach, basil, garlic, and toasted walnut pieces in processor until smooth, pour in lemon and oil and blend until well mixed.  Season with Salt and pepper.

Potato Salad

1 1/2 pounds of red potatoes (halved)
3/4 pounds fresh green beans (washed cut and trimmed)
2 teaspoons of extra virgin olive oil
1/2 fennel bulb sliced thinly (2 cups)
1 large shallot sliced thinly (1/3 cup)
3 tablespoons of sun-dried tomatoes
1/8 teaspoon of red pepper flakes
3/4 cup of cherry tomatoes quartered
1 cup flavored croutons (optional)

Cook potatoes in a large pot of boiling salted water.  Cook for 10 minutes, add green beans and cook another 5 minutes, drain and transfer to a large deep bowl.  Put to the side covered and kept warm.

Heat oil in skillet on medium heat, saute fennel and shallot in oil until golden brown, add sun-dried tomatoes and red pepper flakes, and saute for another 5 minutes.  Once cooked combine together pesto and fennel mixture.  Incorporate into  the potatoes and green beans.  Add the quartered tomatoes.

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