Mizuna & Haricot Vert Salad with Crispy Potatoes, Purple Basil, Cherry Tomatoes & Stilton

By • September 6, 2010 • 0 Comments


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Serves 2

  • mizuna greens (whichever local greens are availible)
  • cherry tomatoes
  • haricot vert (small french green beans)
  • purple basil
  • potatoes (I had 3 kinds; purple, red & white)
  • blue cheese
  • red wine vinegar
  • olive oil
  • S&P
  1. Wash greens and place aside to finish air drying. Slice cherry tomatoes in half and set aside. In a large saute pan heat oil. Slice potatoes thinly and place in the oil. You want to lay them for evenly for proper browning. Cook them on med-high heat until both sides are crispy. In a medium saucepan with steamer basket place cleaned and stem removed haricot verts. Cook for 2-3 minutes until tender. Run under cool water to prevent further cooking. In a salad bowl place greens and haricot vert. Drizzle with 2 tablespoons olive oil, 2 teaspoons red wine vinegar, sea salt and fresh ground pepper. Toss and taste. Season additionaly if needed. Place greens in a bowl or plate. Place crispy potatoes, and cherry tomatoes on top. Roughly tear or place whole leaves of purple basil. Finish with some crumbled blue cheese. So fresh and fantastic.

Tags: blue cheese, cherry tomatoes, crispy, haricot verts, mizuna, Salads

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