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Water [cold] cornstarch red wine vinegar tomato paste garlic whole-grain mustard basil oregano cayenne pepper salt black pepper olive oil red skinned potatoes shallots green beans Italian plum basil slivered
Viewed: 11 - Published at: 9 years agoIngredients
- 1 cup water cold
- 2 teaspoons cornstarch
- 13 cup red wine vinegar
- 1 teaspoon tomato paste
- 1 large garlic cloves peeled, pressed
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon basil crushed
- 1/2 teaspoon oregano crushed
- 1 pinch cayenne pepper
- 1/4 teaspoon salt
- 1 x black pepper freshly ground
- 1 tablespoon olive oil
- 2 pounds red skinned potatoes
- 1 medium shallots peeled, minced
- 1/2 pound green beans trimmed and cut into halves if long
- 1/2 cup kalamata olives halved and pitted
- 3 each italian plum (roma) tomatoes seeded and cut into slivers
- 8 each basil slivered
Method
- TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve.
- Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.
- Continue boiling until slightly thickened.
- Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil.
- Refrigerate at least 1 hour.
- TO PREPARE THE SALAD: Scrub the potatoes but do not peel.
- Cut in halves.
- Place in a steamer basket and steam over boiling water until tender, about 20 to 25 minutes.
- Drain and tranfer to a bowl.
- Add 4 tablespoons of the dressing and the shallot.
- Refrigerate 1 to several hours.
- Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender.
- Drain and plunge into ice water to stop the cooking.
- Pat dry and add to the potatoes.
- Stir in the olives, tomatoes and basil leaves.
- Add enough dressing to coat the salad.
- If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
