Tomato, Haricots Verts and Potato Salad – vomFASS Coronado & Ventura
Enjoy fresh, in-season veggies with this rustic Italian salad. Replace the summer tomatoes and green beans for roasted root vegetables and fennel in the winter, or asparagus and shaved artichokes in...
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Cooking tools:
- Saucepan
- Mixing bowl
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Slotted spoon
- Kitchen towel
- Serving bowl
Ingredients
- 1 1/2 pounds mixed baby potatoes
- Salt
- Pepper
- 1/2 pound haricots verts, trimmed
- 1/4 cup Garlic Extra Virgin Olive Oil
- 2 tablespoons Aceto Balsamico Platinum
- 1 pint mixed cherry tomatoes, halved
- 3/4 cup mixed pitted olives, halved
- 1/2 cup thinly sliced red onion
- 2 tablespoons capers, drained and rinsed
- 1 cup lightly packed torn basil leaves
- 1/2 cup lightly packed parsley leaves
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