Quote:
Originally posted by taxwonk
1 dozen fingerling potatos, washed but not peeled, and quartered lengthwise
1 red onion, sliced Lyonnaisestyle
2 handfuls haricot vert
3 slices bacon, fried crisp and crumbled
1 tbsp dijon mustard
2 oz. sherry vinegar
1 garlic clove, mashed
zest of 1 lemon
juice of 1 lemon
approx. 5 oz. extra virgin olive oil.
salt and pepper to taste
Cook potatos until fork tender, then run under cold water until cool. Blanch beans two minutes in boiling salted water, then shock in ice water. Toss potatos and beans with onion and bacon. Add dressing and salt and pepper. Serves 4.
DRESSING
Combine mustard, lemon zest, garlic, vinegar, lemon juice, and salt and pepper in small bowl. Drizzle in olive oil slowly, whisking constantly or using immersion blender to create an emulsion.
Excellent with grilled fish or lamb. Or add tuna, olives, anchovies, and artichoke hearts over greens to make a salade nicoise.
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Looks tasty, but two things:
(1) How the heck do you slice an onion
Lyonnaise style, and (2) Ya couldn't just write "green beans"?
I note you did write "blanch
beans," not "blanch haricot verts" or whatever the proper form would be.
Be as hoity toity as you like, it's still potato salad.
