Roasted Fingerlings, Tomato Salad With Green Beans and Arugula

“This is a wonderful salad and dressing that will taste good any time of the year!!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE THE SALAD:
  2. Preheat oven to 375°F Purée garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
  3. Prepare an ice-water bath. Cook green beans in a large pot of boiling, salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
  4. MAKE THE DRESSING:
  5. Combine vinegar, mustard, thyme and shallot in a small bowl. Add oil in a slow steady stream, whisking until emulsified.
  6. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.

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