Baby potato, green bean, and ham meal salad
Prep Time
Cooking Mode
750 g lb. baby potatoes
300 g mL green beans, trimmed
150 mL cup chopped dill
2 cups tsp ham cut in strips
15 mL tbsp. lemon zest
30 mL tbsp. freshly squeezed lemon juice
40 mL tbsp. Dijon mustard
15 mL tbsp. white wine vinegar
45 mL tbsp. finely chopped shallots
1 egg yolk
To taste salt and freshly ground pepper
80 mL cup olive oil
750 g lb. baby potatoes
300 g mL green beans, trimmed
150 mL cup chopped dill
2 cups tsp ham cut in strips
15 mL tbsp. lemon zest
30 mL tbsp. freshly squeezed lemon juice
40 mL tbsp. Dijon mustard
15 mL tbsp. white wine vinegar
45 mL tbsp. finely chopped shallots
1 egg yolk
To taste salt and freshly ground pepper
80 mL cup olive oil
Directions
1Cook potatoes in generously salted, boiling water for about 10 minutes until al dente .
2Drain and cut in 2 or 4 pieces depending on size.
3Cook green beans in salted, boiling water 3 or 4 minutes, or until al dente . Drain and rinse with ice water, pat dry, and then cut in half.
4Place potatoes, beans, and dill in a large bowl. Add the ham strips and set aside.
5To prepare the vinaigrette, mix the lemon zest and juice, mustard, wine vinegar, shallots, and egg yolk together in a small bowl. Season with salt and pepper.
6Whisk ingredients together while gradually incorporating the oil in a thin stream.
7Pour about half the vinaigrette over the potato mixture and toss well. Taste and adjust for seasoning, as needed. Put the remaining vinaigrette in the fridge to be used with a green salad or a seasonal vegetable salad.
8Serve the meal salad warm or cold, adding a bit of vinaigrette if needed.
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