"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Dressing: 1/4 c. balsamic vinegar; 2 T. Dijon mustard; 2 T. fresh lemon juice; 1 garlic clove, minced; Dash of Worcestershire sauce; 1/2 c. extra-virgin olive oil
Salad: 1 1/2 lbs. small red-skinned potatoes; 3/4 lb. fresh green beans; 1 small red onion, chopped; 1/4 c. chopped fresh basil
For dressing: Whisk together first 5 ingredients. Gradually whisk in oil. Season to taste with salt and pepper.
For salad: Steam potatoes until tender. Cool; cut into quarters. Cook beans in boiling water until crisp-tender, about 5 minutes. Drain. Cool with cold water; drain again. Cut beans in half if long. Combine beans, potatoes and onion in large bowl. Add dressing and toss to coat. May make up to 4 hours ahead; cover and let stand at room temperature.
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