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Date:   5/1/2007 6:29:50 AM ( 17 y ago)

Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing

Ingredients

Serving: Serves 8

* 1 ounce walnuts (about 1/3 cup)
* 2 tablespoons white-wine vinegar
* 2 tablespoons nonfat plain yogurt
* 1 teaspoon Dijon mustard
* 1 teaspoon coarse salt
* Freshly ground pepper
* 2 tablespoons walnut oil
* 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
* 6 ounces haricots verts or other green beans, trimmed
* 3 ounces baby arugula

Directions

1. Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.
2. Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
3. 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. Set aside.
4. 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 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.
5. Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.



 

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