Friday, July 30, 2010

Thursday salad

Inspired by the contents of the box: quarter some new potatoes and steam them until just cooked through. Toss warm with olive oil, mashed garlic, salt, chopped basil, and minced onion. Steam some green beans until crisp-tender, toss into the potatoes. Add toasted and coarsely ground almonds, black pepper, more chopped basil, more olive oil, and a splash of balsamico. Let stand 15 minutes or so, stirring occasionally. Just before serving mix in some grated parmesan. Serve over lettuce with cherry tomatoes on the side, drizzle with olive oil.

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