![]() ![]() The cookie is used to store the user consent for the cookies in the category "Analytics". This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. In traditional homes, this salad is also commonly prepared to bring along on a family outing for a picnic in the countryside or by the sea on a beautiful summer’s day.īuon Appetito a Tutti (Enjoy your Meal, Everyone) ! This is one of our favorite preparations, which combines the freshly-picked green beans with potatoes, canned tuna packed in oil, grape tomatoes, red onions, extra-virgin olive oil, lemon juice, and salt, to make a delightfully refreshing salad or vegetable side dish (called contorno in Italian). Some of them we eat enthusiastically, raw, right off the vine, and the others we utilize to prepare one of the wholesome and delicious local specialty dishes that scream summertime in the Campania region. We pick them when they are young and crisp before their seeds inside are fully matured. Fortunately, they thrive in the soil under the bright, hot Campanian sun as long as we refresh them regularly with waterings in the evenings. Refrigerate for a couple hours or serve room temperature.We grow lots of green beans in our garden throughout the summer into early fall. Sprinkle remaining scallions and dill on top. Season with a 1/2 teaspoon of salt and 1/4 teaspoon pepper. Add all, but 1 teaspoon scallions and dill to potatoes, toss again. Pour vinaigrette over top of potatoes and green beans, toss.Add mustard, vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and sugar, stir. In a skillet over medium heat, add pancetta and sauté for 4 minutes, until almost crispy.Peel and dice potatoes, and trim ends from green beans and cut in half.Blanch green beans in salted boiling water for 4 minutes, drain and place in an ice bath to cool.Boil potatoes until fork tender, drain and cool to room temperature.Even though the vinaigrette is made hot in pan, after it’s poured over the top of the salad, it loses its heat quickly and the vegetables begin to absorb the flavors.Ģ 1/2 cups haricot vert or fresh green beansĢ heaping teaspoons grainy mustard or old style I served this salad cold, but you could also enjoy it room temperature. ![]() Pancetta is one of those foods that makes everything taste even better and after I cooked it until almost crispy, I created a dressing to toss with my boiled and cooled potatoes and green beans. This potato salad with lots of freshly blanched green beans in a super tasty vinaigrette is an outstanding combination of creaminess, bites of freshness and flecks of ham. A fresh bunch of green beans caught my eye as I was strolling through my local farmer’s market, and I knew I had to grab a bunch, and turn them into something magical. I thought my classic potato salad could use a fun update this year, even though I do love my perfect potato salad recipe here on my blog. My Green Bean Potato Salad with Pancetta Vinaigrette has all the lovely flavors of a classic, but with my special twist. ![]()
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