When the fingerlings get to market, so will the green beans. This is a combination that makes a beautiful addition to any summer meal. For a colorful vegetarian feast, serve this dish with corn on the cob and Heirloom Tomato Salad.
2 pounds of fingerling potatoes
2 pounds haricots verts or green beans, trimmed
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tablespoon fresh lemon juice 3 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley Sea salt and freshly ground black pepper
In a large pot, steam potatoes until nearly cooked through. Add green beans and steam 2-3 minutes longer, until bright green and al dente. Remove from heat and drain water. In separate bowl, whisk together dressing ingredients. Drizzle over the potatoes and beans, fold gently to combine and serve warm or at room temperature. –Adapted from “Clean Food,” by Terry Walters, 2009, Sterling Publishing