Green Bean-And-Potato Salad With Citrus Vinaigrette

Recipe Ingredients

3/4 lb	340g / 11oz	Green beans
3 cups	711ml	Cubed red potato - (1 pound)
1/2 cup	118ml	Thinly sliced shallots
1/4 cup	59ml	White wine vinegar
1 tablespoon	15ml	Minced fresh basil
1 teaspoon	5ml	Grated orange rind
2 tablespoons	30ml	Fresh orange juice
1 teaspoon	5ml	Grated lemon rind
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Extra-virgin olive oil
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
24		Cherry tomatoes - halved
3 cups	711ml	Watercress (1 bunch) - trimmed

Recipe Instructions

Trim ends from green beans, and remove strings. Steam beans, covered, 8 minutes or until crisp-tender. Place beans in a bowl; set aside.

Steam potato, covered, for 8 minutes or until crisp-tender. Place potato in another bowl; set aside.

Combine shallots and next 9 ingredients (shallots through pepper) in a small bowl; stir well.

Pour 1/4 cup shallot mixture over beans, and toss well; cover and chill.

Pour another 1/4 cup shallot mixture over potato, and toss well; cover and chill.

Pour remaining shallot mixture over tomatoes, and toss well; cover and chill.

Divide beans, potato, tomatoes, and watercress evenly among 6 plates. Drizzle any remaining shallot mixture over watercress.

Source:
Cooking Light, June 1995, page 78

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