• Rosangela Atte

POTATO AND GREEN BEAN SALAD WITH LEMON & EVOO VINAIGRETTE

One of my favorite Neapolitan side dishes. In the hot summer months, in Napoli, we had this as our meal, with a can of tuna or Simmenthal on top, or a nice buffalo mozzarella on the side. It's light and refreshing, and perfect for picnics or to take to the beach, because of the absence of mayo or dairy, and it tastes better at room temperature.


INGREDIENTS

-2 LBS of waxy potatoes

-1 LBS green beans

-1 medium shallot

-Fresh basil

-1/2 cup of EVOO

-50 ml of lemon juice

- Salt and pepper to taste


METHOD

1.Boil potatoes with peel on until fork tender.

2.Steam or blanch green beans until tender.

3.Thinly slice shallots.

4.Whisk together lemon juice, EVOO, salt and pepper.

5.Cut potatoes in 1" cubes, and cut beans in half.

6.Place both in a bowl, add shallots and dressing, and gently toss with your hands.

6.Add a few basil leaves, and enjoy!

Serve as a side dish, or add some high quality, canned tuna or a can of Simmenthal for a healthy, quick, balanced meal.

Buon Appetito Amici!


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