Potato Salad With Haricots Verts Roquefort And Walnuts Food
POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS
Categories Salad Potato Side Roast Vegetarian Lunch Blue Cheese Walnut Green Bean Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- To make potato salad:
- Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.
- Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.
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- Preheat the oven to 350°F (175°C). Place the walnuts on a baking sheet in a single layer and toast until lightly browned, about 15 minutes. Let cool. Roughly chop and set aside half of the walnuts for salad and the other half for another use.
- Bring a medium pot of salted water to a boil, add the green beans, and cook until crisp-tender, 3 to 4 minutes. Drain.
- Make the vinaigrette: In a bowl, whisk together half of the blue cheese and all the champagne vinegar. Slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper. Set aside.
- In a salad bowl, combine the fennel, endive, and blanched haricots verts, add half of the vinaigrette and toss gently, then sprinkle with a generous pinch of salt and pepper.
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