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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: To prepare dressing, in blender container combine herb
vinegar, olive oil, vegetable oil, granulated sugar,
paprika, salt, garlic, dry mustard, caraway seeds, and
celery seeds. Blend until well emulsified.
Cut green beans on the diagonal in 1-1/2-inch pieces
and cook in a large pot of boiling water until just
tender-crisp. Refresh in cold water, drain and pat
dry.
Cook the potatoes in a large pot of boiling water
until just tender when pierced with aknife, 12-15
minutes. Drain and pat dry. Allow the potatoes to cool
slightly. Slice potatoes into 1/4-inch thick slices,
drizzling a small amount of dressing over potato
slices and tossing to coat as you slice.
Add green beans to potato slices and toss to combine,
drizzling a small amount of dressing to coat.
Dice red pepper, chop scallions and parsley, and add
with remaining ingredients and toss to combine,
drizzling just enough additional dressing to evenly
coat salad. Grind black pepper over salad to taste and
lightly toss again. Taste and adjust seasonings.
Salad is best if eaten the same day it is made -
slightly warm or at room temperature - do not
refrigerate! Leftovers should be refrigerated, but may
be warmed slightly in the microwave before serving.
NOTE: I use Soleillou Radiant Wine Herb Vinegar which
contains white wine vinegar, cloves, thyme, rosemary,
fennel, bay laurel leaves, basil, and marjoram. This
is available from Balducci's, New York City.
A reasonable substitute could probably be made by
steeping these herbs in white wine vinegar for a few
weeks before using.
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