2 Ib 'new' boiling potatoes 4 T dry white wine, 2 T chicken stock

12 ounces fresh haricots verts or other small green beans, whole  

¾ C chicken stock, 2 T minced shallots, 2 T olive oil, pinch of salt

1 head butter or Bibb lettuce, cleaned and broken into small pieces

4    ripe tomatoes, quartered and seeded

6 T minced fresh green herbs (thyme, parsley, chives or your choice)

5    T capers, rinsed and sauteed

1/4 cup fresh sage leaves, sauteed

Vinaigrette dressing:

1/4 C white wine vinegar

1 tsp dry mustard

 1/2 tsp salt, 3/4 C olive oil

Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until just tender when pierced with a fork. Remove from the pot and let cool until able to handle. Peel and slice into 1/4 inch slices. Place slices into a shallow bowl and toss with the 4 T white wine and 2 T chicken stock. Let sit until the liquid is absorbed, about 15 minutes. While the potatoes are boiling, place the % C olive oil in a small saute pan and saute capers and sage leaves until just crisp. Remove the capers and sage leaves and set aside for the garnish. Let the oil cool and combine with the dry mustard, salt and % C white wine vinegar for the vinaigrette dressing.

Place the green beans in a saute pan large enough to hold them in a shallow layer. Add the % C chicken stock, minced shallots, 2 T olive oil and pinch of salt. Cover the pan and bring to a boil. Turn the heat to a simmer and cook the beans until tender, about 10 minutes. Remove the lid and cook off any remaining liquid.

To assemble, place the lettuce in the bottom of a large shallow bowl. Mix the potatoes, green beans, tomatoes, fresh herbs and vinaigrette together and add to the lettuce. Garnish with fresh ground pepper, sauteed capers and sage leaves.

Should be served at room temperature for best flavor. The potatoes, green beans and herbs can be mixed with the vinaigrette a day ahead, refrigerated, and then assembled with the tomatoes, green herbs, lettuce and garnish just before serving.

I serve this with grilled lamb chops, cooked medium rare, using a dry rub of yellow curry, salt black pepper and garlic

David C. Polite, Proprietor,
Carlton Hill