Reviews (2) Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 06/09/2008 This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant! Martha Stewart Member Rating: Unrated 06/03/2008 I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve ...it received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.
Back to Roasted Fingerling and Tomato Salad with Green Beans and Arugula All Reviews for Roasted Fingerling and Tomato Salad with Green Beans and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Fingerling and Tomato Salad with Green Beans and Arugula Recipe Summary Servings: 6
Ingredients FOR THE SALAD 5 garlic cloves 1/2 cup extra-virgin olive oil 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise 1 pint cherry tomatoes 4 stems fresh thyme Coarse salt and freshly ground pepper 3 ounces green beans 2 cups baby arugula 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
Cook’s Notes To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Gallery Roasted Fingerling and Tomato Salad with Green Beans and Arugula
Recipe Summary Servings: 6
Gallery
Roasted Fingerling and Tomato Salad with Green Beans and Arugula
Roasted Fingerling and Tomato Salad with Green Beans and Arugula
Roasted Fingerling and Tomato Salad with Green Beans and Arugula
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
5 garlic cloves 1/2 cup extra-virgin olive oil 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise 1 pint cherry tomatoes 4 stems fresh thyme Coarse salt and freshly ground pepper 3 ounces green beans 2 cups baby arugula
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. Puree 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.
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.
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.
Cook’s Notes To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Cook’s Notes
To ensure maximum flavor, toss potatoes with dressing while they’re still warm.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 06/09/2008 This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant! Martha Stewart Member Rating: Unrated 06/03/2008 I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve ...it received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.
Reviews (2)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 5 3 star values: 8 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 06/09/2008 This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant! Martha Stewart Member Rating: Unrated 06/03/2008 I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve ...it received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.Martha Stewart Member
Rating: Unrated 06/09/2008
This was divine! My fifteen year old son loved it, as did my husband. I followed directions as closely as possible and it was not hard to do at all! My husband told me it was as good as any dish at our favorite gourmet restaurant!
Rating: Unrated
Rating: Unrated 06/03/2008
I prepared the Potatoes early in the morning and stored them in aluminum foil till I was ready to serve …it received lots of raves. very easy - the only thing I changed was the shallot I did not have. perfect for picnic as well to be tossed on location.
All Reviews for Roasted Fingerling and Tomato Salad with Green Beans and Arugula
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Fingerling and Tomato Salad with Green Beans and Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
