2 lbs new potatoes
light olive oil
salt and peper
¼ lb fresh summer beans: green, yellow wax, green or yellow Romano
½ pint cherry tomatoes: Sweet 100 or pear tomatoes
1 handful of frisée or salad greens
12 Niçoise or Gaeta olives
Preheat the oven to 400 degrees F. Toss the potatoes in a baking dish with a little olive oil and sprinkle with a few pinches of salt and pepper. Cover and roast until tender, about 35 to 40 minutes. Set aside to cool.
While the potatoes are roasting, remove the stem ends from the beans and cut them in half diagonally or leave whole if they’re small. Bring a small pot of water to a boild and add ½ teaspoon salt. Drop the beans into the water and cook until just tender, about 3 to 4 minutes, depending on their size. Rinse under cold water and set aside to drain. Cut the cherry tomatoes into halves or leave whole if small. Wash the salad greens and dry them in a spinner.
(I don’t do this step unless I’m on vacation—you can just use the roasted potatoes). Cut the potatoes into halves or quarters if large, and slide onto skewers. Place them on the grill, cut side down, and grill until they’re golden and crisp and defined grill marks appear.
Toss the potatoes with the beans, cherry tomatoes, and vinaigrette (see below). Adjust the seasoning if needed, with a splash of Champagne vinegar and salt and pepper. Loosely arrange the greens on a platter, spoon the vegetables over, and garnish with olives.
2 T Champagne vinegar
6 T extra virgin olive oil
½ c fresh basil leaves
½ t salt
1 garlic clove, coarsely chopped
Combine everything in a blender and blend until smooth.
Source: "Fields of Greens" by Annie Sommerville
Prepared by: Stacey for the July 2003 meeting