Warm Spring Salad with Potatoes and Green Beans
Whitney Porter, blogger at Throwing Cake, offered up this spring salad recipe that had us emptying our bowls and going back for seconds.
There are some things, like sandwiches and salads, that you think you should be able to create without a recipe. But then something so great happens that you need to share it with the world, and next thing you know, you’re passing a salad recipe out to everyone who will listen to you.
Add an awesome new serving dish from UncommonGoods to the mix and I was ready to show off something new.
Meet my warm salad recipe. For those who think a warm salad sounds odd, prepare to have your mind blown. Sauteing your ingredients together not only creates the base of a hearty salad, but also forms the dressing to bind it all together. I have done this recipe with steak and without, and as a friend put it “it’s an explosion of flavors.”
Not only it is amazing, but it was pretty amazing looking in the wheelbarrow. It was solid, super cute, made the salad look better then normal, and it gave my roommate and I great joy as we wheeled it around the dining room table. A whole to meaning to, “please pass the salad.”
Warm Spring Salad
served 4-6 people
1 c. shallots, diced
12 oz. haricot verts (french style green beans)
12 fingerling potatoes, sliced
3 tbsp. olive oil
1/3 c white wine
salt and pepper, to taste
drizzle of balsamic vinegar
for the salad
1/2 lb of mixed baby greens
3 radishes, thinly sliced
1/4 c. blue cheese, crumbled
Pour 3 tbsp of olive into a large skillet and saute the shallots and potatoes. When they are almost complete, add green beans and white wine and allow to simmer until the green beans are cooked, but still crisp. Salt and pepper to taste. When the mixture is complete, drizzle approximately 2 tbsp of balsamic vinegar over the top and let rest while you prepare the salad base.
In a large bowl (or in my case an awesome wheelbarrow), toss the mixed greens, radishes and blue cheese together.
Take the warm mixture from the skillet and pour over the lettuce mixture. Toss and serve.
** tip: I precook the potatoes in the microwave to make the process go a bit faster. Just place the sliced potatoes in the microwave and cook until fork tender.