Green Bean, Potato and Leek Salad
 

Green Bean, Potato and Leek Salad

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This colorful and delicious springtime salad is a great dish to take to your next picnic, potluck or BBQ. It can be served cold or at room temp. The tangy bite of the Dijon vinaigrette dressing, crispness of the green beans and asparagus, and the buttery-rich flavor of the pecans just might get you to go back for seconds.

SERVING SIZE

6

INGREDIENTS

VINAIGRETTE:

4 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, minced

1/4 teaspoon freshly ground black pepper

SALAD:

1 pound of new potatoes (we used Red Bananas)

1 pound green beans, trimmed, cut into 1-inch pieces

1 pound asparagus, trimmed, cut into 1-inch pieces

2 ounces toasted pecans, chopped

Fresh Italian parsley, chopped

salt and pepper to taste

LEEKS:

1 tablespoon butter

3 leeks (whites only), halved lengthwise; thinly sliced crosswise

salt and pepper to taste

 

INSTRUCTIONS

Prepare the vinaigrette by whisking the olive oil, red wine vinegar, Dijon mustard, garlic and black pepper together. Set aside.

Thoroughly wash potatoes. Cut in half lengthwise, then each half into thirds or quarters (depending on their length) and place in a large pot of cold water. Add salt to water and bring to boil. Reduce heat and cook at a slow boil for about 15 minutes - until fork tender.

Trim ends off green beans and cut into 1-inch pieces.

Trim the woody ends off of asparagus and cut into 1-inch pieces.

Bring another pot of water to a boil then add green beans and asparagus. Cook for 4 minutes, remove from water and place in an ice water bath. Let them cool completely.

Drain potatoes when they are done cooking and place in a large serving bowl. While they are still warm add half of the vinaigrette and toss to coat.

Melt 1 tablespoon of butter in a heavy skillet over medium heat. Add leeks, salt and pepper and saute until tender and fragrant (about 7 minutes).

Drain green beans and asparagus from ice water bath and pat with a towel until they are mostly dry.

Add green beans, asparagus, leeks and toasted pecans to the bowl of potatoes. Toss with the remaining vinaigrette. Sprinkle with freshly chopped parsley and a little salt and pepper and serve.

  PRINT VERSION

vegetable plate

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