By Chef David Robertson of The Dirty Apron
Serves 2
For the Dressing:
INGREDIENTS:
15g Grainy Mustard
1 clove Garlic (minced)
2 sprigs Italian Parsley (chopped)
50ml Extra Virgin Olive Oil
1/4 Lemon (juiced)
DIRECTIONS:
In a bowl, mix the mustard with the garlic and parsley; incorporate the olive oil a little bit at a time, then add the lemon juice.
Season with salt and pepper.
For the Salad:
INGREDIENTS:
50g Fine Green Beans
120g Fingerling Potatoes
10 Nicoise Olives
1 Shallot (thinly sliced)
8 Red Grape Tomatoes
10g Toasted Pine Nuts
6 Chive Spears (sliced)
10ml Olive Oil
Vegetable Oil
DIRECTIONS:
1) Blanch the green beans and fingerling potatoes in boiling salted water. Refresh in cold ice water and set aside.
2) Cut the fingerling potatoes in half.
3) In a pan, sauté the potatoes in vegetable oil for 2 minutes; add the shallots and green beans and sauté for another minute. Add the tomatoes, dressing, chives, olives, and toasted pine nuts. Season with salt and pepper. Toss the salad together and serve.
