Salsa Verde with Potato and Green Beans Recipe

From Dorothy McNett's Recipe Book.

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Salsa Verde with Potato and Green Beans

From Dorothy McNett's recipes at A great appetizer and can be made ahead by several hours and let the potatoes and beans marinate in the dip and then arrange on a beautiful plate and serve as an appetizer or salad.

1/4 cup extra virgin olive oil
1/4 cup minced chives
1/4 cup minced fresh parsley
2 tablespoons finely minced mint
2 - 3 cloves garlic, finely minced
zest of 1 lemon (about 1 teaspoon)
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 - 2 potatoes (Yukon gold)
2 tablespoons unsalted butter
1 pound green beans
slices of salami or other cooked cubes meats, as desired

In glass measuring cup whisk the olive oil, minced chives, parsley, mint, and garlic and then whisk in the lemon zest and juice and salt. Set aside. Scrub the potatoes and cut into about 1 inch sized cubes. Heat a large heavy bottomed saute pan and cook and stir the potato chunks over medium high heat until just fork tender, about 7 - 8 minutes. In meantime, trim the stem ends from the green beans and when the potatoes are just tender, add the green beans to the pan. Cover and cook about 2 minutes more. Remove from the heat and dump into a serving bowl or large platter. Pour the salsa verde over. Allow to stand 15 minutes, or even hours and serve as a grand appetizer along with salami slices, etc.

Recipe created 2015-12-14.

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