Recipe: Roasted Potato and Tomato Salad with Green Beans

Roasted Potato and Tomato Salad with Green Beans // Serves 4 to 6

Ingredients

5 garlic cloves
extra-virgin olive oil
1 1/2 pounds potatoes, cliced into 1/2 inch slices lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
4 cups baby lettuce

FOR THE DRESSING

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil

Directions

Make the salad: Preheat oven to 375 degrees. Mince garlic and Toss with potatoes, tomatoes, oil 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.

Steam green beans until bright green and just tender. Drain immediantly.
Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.

Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.





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