A Summer Salad

The other night I had one of those happy accidents in the kitchen where I threw together some odds and ends and came up with a fantastic meal. So tasty, in fact, that I’m going to capture it here to share with anyone else who went a little crazy at the farmers’ market and is wondering what to do with all their veggies…

1 to 1.5 pounds baby red-skinned potatoes
1 pound green beans, trimmed
1/2 TBSP extra virgin olive oil
Kernels cut from 1 ear of corn
1/2 red onion, chopped

1 big clove of garlic, minced
1 TBSP Dijon mustard
1 TSP kosher salt
Freshly ground black pepper to taste (I use probably 1/2 a TSP, plus some more)
3 TBSP red wine vinegar
6 – 7 TBSP extra virgin olive oil

A few small basil leaves
1 TSP capers
Sea salt
Freshly ground black pepper

Steps:

1. Half or quarter the potatoes into bite-sized pieces and steam them for 10 minutes or until tender enough to easily pierce with a fork. Let cool.
2. Steam the green beans for 2 to 3 minutes until tender-crisp. Rinse in cold water, and drain.
3. Heat 1/2 TBSP olive oil over medium high heat. Saute corn for 2 minutes. Remove from heat and let cool.
4. Make dressing while the salad vegetables are cooling. In a small bowl, mix the garlic, mustard, salt, pepper, and vinegar until it all comes together. Slowly whisk in the olive oil. Taste and adjust seasonings if needed, and/or add a little more oil if needed.
5. Toss potatoes, beans, corn, and onion together in a big salad bowl. Drizzle with the dressing, and tear a few small basil leaves on top of the salad. Add the capers. Toss it all together to combine, and then sprinkle with a bit of sea salt and freshly ground black pepper to taste.

This would also be good with a bit of fresh goat cheese, a little cooked pancetta or bacon, or some tuna.

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