This month for The Secret Recipe Club I was assigned Without Adornment. I always get so excited when I get my assignment. I love finding new blogs and then browsing through all of their posts. I was extra excited when I started going through Bean's blog. She has so many gorgeous photos I almost forgot I was there to find a recipe!! I was tempted to make some sweets because she has so many tempting ones on her blog. But since we are starting our new work out schedule and wanting to drop a few pounds, I figured that would be a bit counter productive!
When I stumble across this Warm Potato and Green Bean Salad I immediately knew this was the recipe I had to make. I love the fact that is a warm salad. No worries about a salad getting warm once it has been put out for everyone. Plus it is so versatile. It can be along side everything from steak to burgers.
My photo didn't come out as good as Bean's but I sure wish we could have scratch and sniff pictures on our blogs!!! This smelled so good and tasted even better. Plus it was just as good the next day! This one is a keeper for sure!!
Warm Potato and Green Bean Salad
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper
2 cups green beans
2 shallots, sliced
1/4 cup olive oil
3 tablespoons white wine vinegar
2 tablespoons Champagne mustard
1 clove garlic, minced
Salt and pepper, to taste
Cut the fingerling potatoes in half, and toss the potatoes in a bowl with the olive oil, salt, pepper, and minced garlic. Spread the potatoes out on a baking sheet. Roast the potatoes in the oven for 10 minutes on each side.
While the potatoes are roasting, prepare the green beans. Boil the green beans in a pot of salted water for about 5 minutes. Drain the beans, allow them to cool a bit, and cut them into thirds. Add sliced shallots to the green beans.
Whisk together the dressing ingredients. When the potatoes are done cooking, add them to the bowl of beans and shallots, and pour the dressing over the salad. Mix well and serve the salad warm.