1 1/2 pounds small red-skinned potatoes
3/4 pound small green beans, rinsed and stem ends trimmed
1 small sweet onion, coarsely chopped
1/4 cup chopped fresh basil leaves
Balsamic Vinaigrette (see
recipe below)
Prepare Balsamic Vinaigrette. In a
large pot over medium-high heat, steam potatoes until tender. Remove from heat
and let cool; cut into quarters.
In a pot of boiling salted water, cook
green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat
and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain
and cut beans in half.
In a large bowl, combine potatoes,
green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat.
Season with salt and pepper to taste.
This salad will hold for several
days and improves in flavor. You can serve the salad chilled or at room
temperature.
Makes 4 servings.
Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons fresh lemon juice
Dash of Worcestershire sauce or to taste
1/2 cup extra-virgin olive oil
2 tablespoons Dijon mustard
Coarse kosher salt
Coarsely ground black pepper
In a small bowl or jar, whisk together
balsamic vinegar, garlic, lemon juice, Worcestershire sauce, olive oil, and Dijon
mustard. Season with salt and pepper to taste. Cover and refrigerate until ready
to use. To use, bring to room temperature.