Ingredients: |
Ingredients: Dressing:
1 tsp. lemon zest
1½ T. lemon juice
1½ T. white wine vinegar
½ tsp. Dijon mustard
½ tsp. honey
¼ tsp. salt
½ tsp. ground pepper
3 T. olive oil
2 T. chopped fresh dill
Salad:
1½ lbs. baby red potatoes
1 bay leaf
2 cloves garlic, crushed
12 oz. skinny green beans, cut diagonally into 2 inch pieces
1 shallot, finely chopped (about ½ c.)
2 T. olive oil
Dill sprigs and lemon slices for garnish
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Directions: |
Directions:Whisk all ingredients except oil and dill in a small bowl; then slowly whisk in oil until mixture has emulsified. Whisk in dill. Set aside.
Simmer potatoes, bay leaf, and garlic in a pot of water until tender, about 10 minutes. Transfer with a slotted spoon to a large bowl, reserving water. Discard bay leaf and garlic. Cut potatoes into ½ inch pieces and return to the bowl; toss with 3 T. of the dressing.
Return the pot of water to the stove and bring to a boil. Place a bowl of ice water close by. Cook green beans until just tender-crisp, then transfer to the bowl of ice water with a slotted spoon. Discard the water.
Combine shallot and oil in a small skillet. Saute on medium-low for 30 seconds, then transfer to the bowl with the potatoes. Drain the green beans, pat dry, and add to the bowl.
Add remaining dressing and toss to mix. Taste for seasonings and add salt and pepper if needed.
Add remaining dressing, tossing gently to coat. Garnish with dill and lemon slices. Best served at room temperature |
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