Skill required: Salad Lover
Salad:
5 garlic cloves
1/2 cup olive oil
1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
2 cups baby arugula
Dressing:
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallow, minced
1/2 cup olive oil
1. Make the salad.
2. Preheat oven to 375 degrees F.
3. Purée garlic and oil in a blender until smooth.
4. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet.
5. Season with salt and pepper.
6. Bake until potatoes are golden and tender, about 30 minutes.
7. Let cool completely.
8. Prepare an ice-water bath.
9. Cook green beans in a large pot of boiling salted water until bright green and just tender.
10.Transfer to ice-water bath.
11.When cool, drain beans in a colander.
12.Make the dressing. Combine vinegar, mustard, thyme and shallot in a small bowl.
13.Add oil in a slow, steady stream, whisking until emulsified.
14.Toss potato mixture, beans and arugula with dressing.
15.Season with salt and pepper.
16.Serve immediately or at room temperature.
Yield: 4 - 6 servings
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