Haricot Vert, Edamame, and Purple-Potato Salad |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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The success of this dish depends entirely on the quality of your ingredients. Now's the time to use your best olive oil, freshly ground pepper, and a generous amount of a flavorful sea salt. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Cooks' note: Vegetables may be cooked 1 day ahead and chilled separately in sealable plastic bags. Do not slice potatoes until just before serving.
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