Sicilian Green Bean And Potato Salad Recipes

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Steps:

• Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
• When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
• Drain the potatoes and return them to the hot pot.
• Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.

Steps:

• Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
• In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Steps:

• Directions Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons juice. Set aside. In a 4-quart Dutch oven combine potatoes and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 12 to 15 minutes or until potatoes are tender, adding green beans for the last 4 minutes of cooking. Drain. Let stand at room temperature about 1 hour or until cool. For the dressing, in a screw-top jar combine oil, the 2 teaspoons lemon peel, the 3 tablespoons lemon juice, the capers, anchovies, garlic, and the 1/4 teaspoon black pepper. Cover and shake well. In a large bowl toss potatoes with half of the dressing. Add eggs, tomatoes, olives, basil, and the remaining dressing; toss gently to coat. Season to taste with salt and additional black pepper. From the Test Kitchen SICILIAN POTATO AND GREEN BEAN SALAD WITH TUNA: Prepare Sicilian Potato and Green Bean Salad, except add one 7-ounce can tuna, drained, and 1/4 cup sliced green onions (2) to the cooked and cooled potato-bean mixture. Nutrition per serving: 216 calories, 11 g protein, 18 g carbohydrate, 12 g total fat, (2 g sat. fat), 55 mg cholesterol, 3 g fiber, 11% Vitamin A, 29% Vitamin C, 373 mg sodium, 4% calcium, 10% iron Nutrition Facts (Sicilian Potato and Green Bean Salad) Per serving: 186 kcal

Steps:

• Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.