Not living in a air conditioned space during the summer changes my attitude towards cooking. As in, I do everything in my power to avoid turning on the oven (unless it is Monday afternoon and I know that after my mega piano practice session I are going to need some cake to make it through the rest of the day, but that didn’t happen this afternoon. . . nope, definitely not). The summer that I was pregnant I discovered that salad was summer’s saving grace, in particular a lightly sauced, wonderfully tart, potato, green bean, and arugula salad topped with toasted walnuts that I have fallen head over heels for. I make it every summer; it is seriously just as wonderful post pregnancy as it was mid-term. It satisfies the “I want potato salad” craving but turns it into a meal of its own. And, if your two year old has a thing about not mixing different foods together, don’t worry, each individual part can be put in its own section of the divider plate (minus the greens which Lu has an aversion to)!
Thanks SK for adding something so wonderful to my life! My only alterations were to use smallish red potatoes and quarter them. Also, I swap out olive oil in the dressing for the walnut oil called for (even though I know walnut oil would be amazing) because I never seem to have it in my cupboard, and I use balsamic vinegar because I like it here (SK suggests white or other mild vinegar).
Hope you enjoy!
Arugula, potato and green bean salad (4 dinner sized salads for light eaters)
1 ounce walnuts (about 1/3 cup)
1 1/2 pounds small red potatoes quartered
6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments (I have also used asparagus cut into similar sizes)
2 tablespoons balsamic vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive oil
3 ounces baby arugula
Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.
Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.
Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.