You may also like
Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 1 lb frozen or fresh edamame (soybeans) in the pod or 2 1/2 lb fresh fava beans in the pod, shelled
- 3 lb small boiling potatoes (preferably purple or red fingerling)
- 3 lb haricots verts (thin French green beans) or thin regular green beans
- 1/4 cup minced shallot
- 1/4 cup chopped fresh mint
- 1/4 to 1/3 cup extra-virgin olive oil
Method
- Have ready a large bowl of ice and cold water.
- Boil edamame or fava beans in a large pot of boiling salted water until crisp-tender, 1 to 3 minutes.
- Transfer with a slotted spoon to ice water.
- Shell edamame, or peel tough outer skins from fava beans.
- Bring potatoes and enough salted water to cover by 1 1/2 inches to a boil and cook at a bare simmer until almost tender, 15 to 20 minutes.
- (Potatoes will continue to cook a bit after being removed from water.
- Be careful not to overcook or potatoes will break apart when sliced.)
- Transfer with a slotted spoon to ice water to cool.
- Drain well.
- While potatoes are cooking, trim haricots verts and halve diagonally crosswise.
- Cook in 2 batches in a large pot of boiling salted water until just tender, 3 to 4 minutes (regular green beans will take longer to cook).
- Transfer to ice water to cool.
- Drain well.
- Just before serving, cut potatoes into 1/3-inch-thick slices and toss all ingredients together in a large bowl with salt and pepper to taste.
