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Print this Recipe    Green Bean 02

Pan-Seared Potatoes w/ Green Beans, Jicama, Red Onion Relish

1/4 cup extra virgin olive oil
3 large red onion, thinly sliced
salt and pepper, to taste
1 tablespoon sugar, granulated
3/4 cup cranberries, dried
1/4 cup raspberry vinegar

2 tablespoons white wine vinegar
1 tablespoon lemon juice, fresh
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
2 tablespoons Italian parsley, chopped
salt and pepper, to taste

1 pound green beans, fresh tiny

4 medium potatoes, washed
2 tablespoons extra virgin olive oil
salt and pepper, to taste

1 cup almonds, sliced
1 pound Boston lettuce separated, cored washed dried
1/2 pound jicama peeled, cut in thin strips
3" long and 1/4 inch thick

Heat the olive oil in a 5 quart saucepan over medium heat. When
the oil is hot, add the onions and season with salt and pepper.
Cook, stirring often, until tender, about 15 minutes. Remove the
saucepan from the heat. Add the sugar and stir to dissolve. Add
the cranberries and raspberry vinegar, and stir to combine. Transfer
the relish to a 2 quart noncorrosive container and cool to room
temperature, then cover and refrigerate for at least 24 hours before
serving.

In a 3 quart stainless steel blow, whisk together the white wine
vinegar, lemon juice, and mustard. Add the olive oil in a slow,
steady stream while whisking until incorporated. Add the parsley,
salt, and pepper, and whisk to combine. Cover with plastic wrap
and hold at room temperature until needed.

Heat 3 quarts of salted water in a 5 quart saucepan over medium
high heat. When the water boils, add the green beans and cook
until tender, about 4 to 6 minutes, depending on the thickness of
the bean. Drain the beans in a colander, then immediately plunge
into ice water to stop the cooking and keep the beans bright green.
Remove from the ice water and drain thoroughly. Cover with plastic
wrap and refrigerate until needed.

Preheat the oven to 400F.

Pierce each potato 2 or 3 times with a fork. Bake the potatoes on
a baking sheet in the preheated oven for 50 minutes, until cooked
through. Transfer the potatoes to a large dish and place uncovered,
in the refrigerator for about 1 hour or so, until thoroughly cooled.

Preheat the oven to 225F. Slice the potatoes into 1/4 inch thick
slices. The sliced potatoes may be covered with plastic wrap and
refrigerated for up to 2 days before pan-searing. Lightly brush
the potato slices with the olive oil. Generously season both sides
of the potato slices with salt and pepper. Heat 2 large nonstick
saute pans over medium-high heat. When the pans are hot, add the
potato slices and cook for 4 to 5 minutes on each side, until golden
brown. Transfer the potato slices to a nonstick baking sheet. Keep
the potato slices in the preheated oven until ready to serve, up
to 30 minutes.

Preheat the oven to 325F.

Toast the sliced almonds on a baking sheet in the preheated over
for 14 minutes, until golden brown. Set aside to cool at room
temperature. Divide and arrange the Boston lettuce leaves on four
10-12 inch room temperature plates. Combine the green beans with
the jicama strips. Place an equal amount of beans and jicama in
the center of each bed of lettuce. Vigorously whisk the parsley
dressing. Dress the beans, jicama, and lettuce with 2 to 3 tablespoons
of dressing. Arrange 4 to 6 slices of Yukon Gold potato slices
around each portion of beans and jicama. Spoon 3 to 4 tablespoons
of red onion relish on the center of each salad. Sprinkle sliced
almonds on each salad to garnish.

Serve immediately.

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