LEMON-DILL GREEN BEAN & BABY POTATO SALAD
Use multi-coloured baby potatoes, if available, to add even more colour to this salad.
1 tsp. lemon zest
1½ Tbsp. lemon juice
1½ Tbsp. white-wine vinegar
½ tsp. Dijon mustard
¼ tsp. honey
¼ tsp. salt
½ tsp. ground pepper
3 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh dill
1½ lbs. baby red potatoes
1 bay leaf
2 cloves garlic, smashed & peeled
12 oz. thin green beans (haricotsverts) or regular green beans (trimmed and cut diagonally into 1½-inch pieces)
1 shallot, finely chopped (1/2 cup)
2 Tbsp. extra-virgin olive oil
Dill sprigs and lemon slices (for garnish)
1. To prepare dressing: Whisk lemon zest, lemon juice, vinegar, mustard, honey, salt, and pepper in a small bowl. Whisking constantly, drizzle in oil until the mixture has emulsified. Whisk in dill.
2. To prepare salad: Place potatoes, bay leaf, and garlic in a pot. Add cool water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, 7 to 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl. Discard the bay leaf and garlic, but retain the cooking water for cooking green beans. When cool enough to handle, cut the potatoes into ½-inch pieces. Return to the bowl; toss with 3 Tbsp. of the dressing.
3. Place a bowl of ice water next to the stove. Return the pot of water to a boil; add green beans. Cook until just tendercrisp, about 2 minutes. Using a slotted spoon, transfer the green beans to the bowl of ice water. Discard the cooking water.
4. Combine shallots and oil in a small skillet over medium-low heat. Let sizzle for 30 seconds, then transfer to the bowl with the potatoes. Drain the green beans; pat dry and add to the potatoes. Add the remaining dressing; toss to coat. Garnish the salad with dill sprigs and lemon slices, if desired.