Recipe from 'Root to Leaf' by Steven Satterfield

Recipe from 'Root to Leaf' by Steven Satterfield

Green Beans, Roasted Pepper, and Potato Salad 

1/2 pound new potatoes

1/2 cup apple cider vinegar

1/4 cup kosher salt

1 anchovy fillet

Juice and zest of 1 lemon

Juice and zest of 1 orange

1 small shallot, minced

1/4 cup parsley leaves, roughly chopped

3 Tablespoons extra virgin olive oil

2 roasted red or yellow bell peppers, cleaned and seeded, reserving any juice from roasting.

2 cups blanched green beans 

Directions:

Place the potatoes is na small saucepan and cover with cold water by two inches.  Add the vinegar and salt the water and place over medium-high heat. Cook until the potatoes are just tender, about 20 minutes, then drain well with a colander and set aside. In a small bowl, mash the anchovy fillet with the aback of a fork.  Make the dressing by adding the citrus juices and zest, shallot, chopped parsley, and love oil to the bowl and whisk to combine.  Slice the potatoes into quarters while still warm and toss with the dressing.  Slice the roasted peppers into thin strips, about the same size as the green beans.  Toss the green beans and peppers together, including any juice from roasting the peppers, then add the potato mixture and toss to combine. Taste for seasoning and adjust as needed.

serves 6

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