I needed a salad to serve with the Haddock Beurre Blanc I made for guests. This salad has all the veggies I was planning to serve as side dishes combined ,so that it has some substance to it, but still remains light and summery. (Light and summery are two of my favorite food words at this time of year.)
I had a cup left of the marble-sized baby red potatoes I mentioned awhile ago and then picked up some sweet and crisp green beans, and super ripe summer tomatoes. I then plucked some of the first of my herbs in my container garden outside my door and I knew a feast was in the offing. I served this salad with the incredibly lush Haddock Beurre Blanc for a great meal that my guests enjoyed.
Recipe and photos after the jump.
I had a cup left of the marble-sized baby red potatoes I mentioned awhile ago and then picked up some sweet and crisp green beans, and super ripe summer tomatoes. I then plucked some of the first of my herbs in my container garden outside my door and I knew a feast was in the offing. I served this salad with the incredibly lush Haddock Beurre Blanc for a great meal that my guests enjoyed.
Recipe and photos after the jump.
Tomato, Green Bean, and Baby Potato Salad with Garden Herbs
2 medium-large super ripe local tomatoes cut into 3/4 inch dice
1 pound of fresh, young green beans, blanched briefly then chilled; cut into 1 1/2 inch pieces
1 cup of marble size baby potatoes boiled briefly in very salty water; then chilled
1/4 cup of packed Fresh Basil leaves, julienned
1 tablespoon of fresh Lavender leaves, julienned
2 tablespoons of fresh Sage leaves julienned
Juice of one large or two small lemons
2 tablespoons of homemade apricot infused apple cider vinegar (any vinegar can be substituted)
Hawaiian red sea salt to taste (any sea salt can be substituted)
Fresh ground black pepper
1/4 cup of Kalamata or other extra virgin olive oil
1/4 cup of shredded 10 year old cheddar. (Parmesan or Pecorino Romano can be substituted.)
Place all the ingredients except the liquids in a bowl and refrigerate. Add the liquid ingredients just before serving and toss lightly, then serve. Makes four servings.
2 medium-large super ripe local tomatoes cut into 3/4 inch dice
1 pound of fresh, young green beans, blanched briefly then chilled; cut into 1 1/2 inch pieces
1 cup of marble size baby potatoes boiled briefly in very salty water; then chilled
1/4 cup of packed Fresh Basil leaves, julienned
1 tablespoon of fresh Lavender leaves, julienned
2 tablespoons of fresh Sage leaves julienned
Juice of one large or two small lemons
2 tablespoons of homemade apricot infused apple cider vinegar (any vinegar can be substituted)
Hawaiian red sea salt to taste (any sea salt can be substituted)
Fresh ground black pepper
1/4 cup of Kalamata or other extra virgin olive oil
1/4 cup of shredded 10 year old cheddar. (Parmesan or Pecorino Romano can be substituted.)
Place all the ingredients except the liquids in a bowl and refrigerate. Add the liquid ingredients just before serving and toss lightly, then serve. Makes four servings.
Chunks of tomatoes and julienned herbs.
Freshly shredded ten year old cheddar cheese.
Chilled, blanched green beans.
Marble size baby potatoes.
Served with the Haddock Beurre Blanc.
A fraking amazing Battlestar Galactica cake
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Pierogies + cheese + onions + kraut = Parmageddon!
Reader Comments (Page 1 of 1)
7-20-2007 @ 2:19PM
MJ said...
This is lovely...Those green beans have a wonderful fresh color, which I love. This salad is simple and refreshing, but looks like you worked really hard.
the herbs and spices used most people would have on hand. I have them all but the 10 year cheddar~ WOW
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