It’s easy to go overboard at the farmer’s market and come up with way more than you had intended, especially when you cook for just yourself. This salad is a result of doing just that and really is just an easy combination of what I had on hand with a few fresh ingredients I bought at the market. When beans are in season, this is one of my go-to salads.
2-3 fingerling potatoes
1/8 cup green beans
1/8 cup yellow beans
1 cup arugula
1-2 tablespoons flat-leaf parsley, hand torn
1/4 cup thinly sliced red onion
1/2 carrot, roughly chopped
1/2 teaspoon Dijon mustard
1-2 teaspoons white wine vinegar
Salt, to taste
Freshly ground black pepper
1-2 tablespoons extra virgin olive oil
1. Place potatoes in a pot of cold, salted water and bring to a boil. Cook until fork tender, 25-30 minutes. Remove with a slotted spoon and set aside to cool.
2. Add green and yellow beans to same pot and cook for 3-4 minutes. Remove with a slotted spoon and transfer to a bowl of ice water. Drain well.
3. In a medium bowl, add arugula, parsley, red onion and carrots.
4. When cool enough to handle, cut potatoes in half and add to salad bowl along with beans.
5. In a small bowl, combine mustard, vinegar and season with salt and pepper. Slowly whisk in olive oil to emulsify. Pour enough vinaigrette over salad to coat. Serve immediately.