Ä¢¹½ÊÓƵ

Green beans and potatoes are a popular pairing and Plant-Based Culinary Arts Chef-Instructor Rich LaMarita brings them together into a cool and well-balanced summer salad. The green beans are used two ways: blanched then sautéed as a starring salad element and finely sliced as a raw garnish. The potatoes are boiled and then roasted to boost flavor and texture. He opts for vinegar-based dressing as opposed to mayonnaise to keep it light and rounds out the dish with salty ricotta for richness and cured olives for saltiness.

If a refreshing drink better suits your craving, try Chef Rich’s Cucumber-Lime and Ginger Spritzer. Fresh cucumbers are muddled with lime juice and mint, and mixed with ginger beer for a spicy, herb-forward and refreshing sip. 

Why not try them both?

More from this series:
•    Chef Penny's Bourbon Sweet Potato Quick Bread
•    What is a Jerusalem Artichoke?
•    Celery Root with Sage
•    Eggplant Manti with Chef Nin
•    Chef Penny's Concord Grape Tart 
•    Rosemary-Walnut Squash with Chef Gill
•    Chef Rémy’s Spring Allium Salad
•    Sweet and Savory Spring Galettes with Chef Vicki 
 

Recipe

String Bean, New Potato, Cured Olive, Salty Ricotta Salad with Lemon Mustard Vinaigrette

Serves 6-8

Ingredients

For the Salad:
1/2 pound fresh string beans, ends trimmed
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds new potatoes
1/2 red onion, finely diced
1/2 cup cured Moroccan olives, roughly chopped
1/2 pound salty ricotta, diced
2 tablespoons parsley, chopped
1 tablespoon dill, chopped
Salt & pepper

For the Dressing:
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Salt & pepper

Directions

For the salad:

1. Heat oven to 375ËšF.
2. Blanch the string beans for 30 seconds then shock in ice water. Dry the beans and cut into about 1 to1 1/2" pieces.
3. Heat two tablespoons olive oil in a sauté pan and cook for a minute until tender, yet still crisp.
4. Bring a pot of water to a boil. Add the potatoes and cook for about 10-12 minutes until fork tender. Drain and dry them. Crush them partially with a fork, toss with two tablespoons olive oil, season with salt and pepper and roast for 10-12 minutes until lightly colored. 
5. Combine the string beans, potatoes, red onion, olives, ricotta, parsley and dill in a bowl and toss with dressing. Chill and serve.

For the dressing:

1. Combine the lemon juice, red wine vinegar, Dijon and garlic in a bowl. Whisk in olive oil and season with salt and pepper.

Cucumber Lime Ginger Spritzer

Serves 8 (1 cup) servings

Ingredients

• 2 seedless cucumbers, sliced, plus extra for garnish
• 6 ounces lime juice
• 24 mint leaves, plus extra for garnish.
• 4 cups ginger beer (non-alcoholic)
• 8 slices lime

Directions

1. Muddle the cucumbers, lime juice and mint leaves in a sturdy glass or bowl. Strain. Mix with ginger beer and pour into glass filled with ice. Garnish with cucumber slice, mint leaf and lime slice.

*Note: you can muddle fresh ginger in step 1 and add seltzer in lieu of ginger beer in step 2 if desired.