Roasted Potato And Green Bean Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3/4 lb potato, like heirloom, red-skinned, your favourite
• 1/2 lb green beans, topped and tailed
• 100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
• 1 cup ripe cherry tomatoes, halved if they are big
• 4 large eggs
• olive oil
• coarse salt
• fresh ground black pepper
• 1 shallot
• 1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
• 2 tablespoons sherry wine vinegar
• 4 tablespoons olive oil
• coarse salt
• ground black pepper

Recipe

• 1 cut the potatoes into wedges and put them on to a baking sheet.
• 2 drizzle them with olive oil and sprinkle with salt and pepper.
• 3 bake about 30-40 minutes, or until they are done.
• 4 meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
• 5 cook uncovered until the beans are crisp-tender, about 7 minutes.
• 6 drain the beans and run under cold water - this preserves the lovely green colour.
• 7 place them on a towel to dry.
• 8 make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
• 9 i often put it in a plastic container with a lid and just shake.
• 10 combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
• 11 you can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.