| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cold water |
| 2 |
ts |
Cornstarch |
| 1/3 |
c |
Red-wine vinegar |
| 1 |
ts |
Tomato paste |
| 1 |
lg |
Clove garlic; peeled and forced through a press |
| 1 |
tb |
Country-style Dijon mustard |
| 1/2 |
ts |
Dried basil; crushed |
| 1/2 |
ts |
Dried oregano; crushed |
| 1 |
pn |
Cayenne pepper |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
tb |
Olive oil |
| 2 |
lb |
Small red potatoes |
| 1 |
md |
Shallot; peeled and minced |
| 1/2 |
lb |
Green beans; trimmed and cut into halves if long |
| 1/2 |
c |
Kalamata olives halved and pitted |
| 3 |
|
Plum tomatoes; seeded and cut into slivers |
| 8 |
|
Basil leaves; slivered |
INSTRUCTIONS
DRESSING
SALAD
1. 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. 2. 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 20-25 minutes. Drain and
tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot.
Refrigerate 1 to several hours. 3. 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. 4.
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.
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