This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
Kosher salt for boiling, plus more to taste
1 lb. new red potatoes
2½ lbs. fresh green beans, trimmed
¼ cup pine nuts, toasted
¼ cup thinly sliced fresh basil
Zest of 1 lemon Freshly ground black pepper to taste
¼ to ½ cup olive oil
PREPARATION
? Prepare an ice water bath and set aside. Bring a large pot of salted water to boil over high heat. Add the potatoes and boil until tender, 10 to 12 minutes. Remove the potatoes with a slotted spoon, place on a plate and refrigerate to cool.
? In the same pot, blanch the green beans 2 minutes, then remove with a slotted spoon and shock in the ice bath to stop the cooking process. Drain the green beans and place in a serving bowl.
? Slice the potatoes into large bite-sized pieces and add them to the bowl with the pine nuts, basil and lemon zest. Season to taste with salt and pepper, toss with the olive oil and serve. Salad will keep, refrigerated, 1 week.
This article appears in Guide to Beer 2015.