Arugula, Potato, And Green Bean Salad With Walnut Dressing
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Arrange arugula, potatoes, and green beans on a platter
2
Season with salt and pepper
3
Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper
4
Add walnut oil in a slow, steady stream, whisking until emulsified
5
Bring a medium saucepan of salted water to a boil
6
Add potatoes, and cook until tender, about 10 minutes
7
Using a slotted spoon, transfer potatoes to a colander to drain
8
Return pan of water to a boil
9
Prepare an ice-water bath
10
Add green beans to boiling water and cook until tender and bright green, about 4 minutes
11
Using a slotted spoon, transfer to ice water to stop the cooking
12
Drain and cut into 2-inch pieces
13
Drizzle with dressing, toss to coat, and serve
14
Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper
15
Add walnut oil in a slow, steady stream, whisking until emulsified
16
Bring a medium saucepan of salted water to a boil
17
Add potatoes, and cook until tender, about 10 minutes
18
Using a slotted spoon, transfer potatoes to a colander to drain
19
Return pan of water to a boil
20
Prepare an ice-water bath
21
Add green beans to boiling water and cook until tender and bright green, about 4 minutes
22
Using a slotted spoon, transfer to ice water to stop the cooking
23
Drain and cut into 2-inch pieces
24
Arrange arugula, potatoes, and green beans on a platter
25
Season with salt and pepper
26
Drizzle with dressing, toss to coat, and serve