LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Amazingly Tangy Potato-Green Bean Salad
AMAZINGLY TANGY POTATO-GREEN BEAN SALAD
3 lbs. baby red potatoes, quartered or halved
¼ c. plus 1 t. kosher salt, divided
8 oz. French green beans, trimmed and cut into 2” pieces
Zest from 2 lemons
¼ c. fresh lemon juice
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
Black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
½ c. thinly sliced radishes
2 T. thinly sliced chives
- Place potatoes in pot and have water cover them and add ¼ c. salt and bring to boil. Cook until fork tender.
- Add the beans and cook for about just 1 minute. Drain well and cool completely.
- Transfer to large bowl and cover with plastic wrap. Chill until ready to use.
- Whisk together lemon zest and juice, shallot vinegar, mustard, pepper, remaining salt and 1 T. chopped dill in a bowl.
- Gradually add olive oil in slow, steady stream, whisking until smooth.
- Gently toss together potato-green bean mixture and ½ c. of dressing and let stand 30 minutes.
- Before serving, gently stir in radishes, remaining fresh dill and dressing. Taste for seasoning.
- Sprinkle with chives.