A hearty, flavorful summer salad! Tender potatoes pair with crisp green beans, Parmesan shavings, and a vinaigrette infused with porcini-flavored olive oil.
At once fresh and indulgent, this salad can be enjoyed warm or cold as a side to grilled meat or simply with a few slices of rustic country bread.
Ingredients (serves 4):
800 g baby potatoes
250 g fresh green beans
50 g Parmesan cheese
1 small shallot
A few sprigs of chives
A few flat-leaf parsley leaves
2 tablespoons roasted hazelnuts, coarsely crushed
Salt & pepper
For the vinaigrette:
4 tablespoons porcini mushroom-infused olive oil
1 tablespoon white balsamic condiment or cider vinegar
1 teaspoon grainy mustard
1 teaspoon honey
Salt & pepper
Recipe:
Thoroughly wash the baby potatoes without peeling them.
Place them in a pot of cold salted water, bring to a boil, and cook for about 15 to 20 minutes, depending on their size. Check for doneness with the tip of a knife: they should be tender yet hold their shape well.
Drain them and let them cool slightly for a few minutes. Cut the larger potatoes in half.
To prepare the green beans, trim the ends and cook them for 5 to 7 minutes in a large pot of boiling salted water.
They should remain slightly crisp. Drain them and immediately plunge them into a bowl of very cold water to preserve their vibrant green color.
Drain and set aside.
In a bowl, mix the white balsamic condiment, grainy mustard, and honey.
Gradually add the porcini-infused olive oil while stirring until the vinaigrette is smooth and emulsified. Season lightly with salt and pepper.
Assemble the salad by placing the still-warm potatoes in a large salad bowl. Pour in half the vinaigrette and toss; the heat from the potatoes will help them better absorb the flavors of the porcini olive oil.
Add the green beans, finely chopped shallot, chives, and parsley. Pour in the remaining vinaigrette and toss to combine.
Transfer the salad to a large serving dish. Add the Parmesan shavings and toasted hazelnuts. Finish with a few drops of porcini-infused olive oil, a grind of black pepper, and a pinch of fleur de sel.
Serve the salad slightly warm or at room temperature.
For an extra touch of indulgence: To turn this salad into a complete meal, you can add soft-boiled eggs.
A few arugula leaves can also be added to this mixed salad.
Bon appétit!
