potato, green bean and caper salad with walnut vinaigrette -xxx-

potato, green bean and caper salad with walnut vinaigrette -xxx-

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The ingredient of potato, green bean and caper salad with walnut vinaigrette -xxx-

  1. 750g kipfler or chat potatoes, washed, halved lengthwise, cut into 6 pieces
  2. 500g baby green beans, trimmed
  3. 1/2 cup (50 g) walnut pieces, toasted
  4. 1/4 cup (45 g) of capers
  5. 2 green onions, thinly sliced
  6. 1 cup of persil tv, leaves
  7. 2 teaspoons Dijon mustard
  8. 1 1/2 tablespoons sherry vinegar*
  9. 1 clove of garlic, crushed
  10. 1/4 cup (60ml) walnut oil*
  11. 1/4 cup (60 ml) extra-virgin olive oil

The instruction how to make potato, green bean and caper salad with walnut vinaigrette -xxx-

  1. Bring the potatoes to a boil in a large pot of salted water over medium heat and then cook for 10 to 15 minutes or until tender. Drain well and transfer to a large bowl.
  2. meanwhile, for the vinaigrette, whisk the mustard, vinegar and garlic together in a small bowl. Add the oils. Season to taste with salt and pepper. Mix well with a whisk to mix well. Add 1/2 of the dressing to warm potatoes. Set aside to cool.
  3. Cook the beans in a large saucepan of boiling salted water for 2 to 3 minutes or until tender. Drain and refresh under cold water, then drain well. Add the beans, walnuts, capers, onion and persil, potatoes. Mix well. Drizzle with the remaining dressing. To serve.

Nutritions of potato, green bean and caper salad with walnut vinaigrette -xxx-

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