Potato and Green Bean Platter
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the salad
- 3.333 cups small, new potatoes
- 3 ¾ cups Green beans (trimmed)
- 4 scallions (cut into 5-6 cm pieces)
- 2 stalks Celery (cut into 5-6 cm pieces)
- 1 Cucumber (deseeded and sliced)
- 1 handful edible Vegetables (e. g. radish shoots)
- For the pesto
- 1 handful Basil (leaves picked)
- 1 clove garlic cloves
- 2 Tbsps Pine nuts
- 6 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- 2 Tbsps grated Parmesan
Preparation steps
1.
Boil the potatoes in salted water for around 25 minutes until cooked, then drain, cool to lukewarm and cut in half.
2.
Meanwhile, blanch the beans in salted water for around 8 minutes. Add the spring onions and celery for the last 2 minutes. Drain, refresh in cold water and drain well.
3.
For the dressing, crush the basil leaves with the garlic and pine nuts in a mortar. Drizzle in the oil and grind to a coarse paste. Stir in the balsamic vinegar and the parmesan. Add a little water if necessary. Season to taste with salt and ground black pepper.
4.
Put all the salad ingredients in a bowl and mix through the pesto dressing. Serve on a large plate or in bowls.
