Tomato, Bean and Potato with Gremolata
Serves: 4
Salad:
10 small new potatoes, but into bite-size pieces
½ lb green beans, cut diagonally into slices
1.5 lb ripe tomatoes, cut up
4 scallions, thinly sliced
½ lb young spinach leaves
¼ tsp salt
black pepper to taste
Gremolata:1 small lemon
2 garlic cloves, finely chopped
handful of flat-leaf parsley, torn
1. Cook potatoes in lightly salted boiling water until just tender. Add beens and cook for 2 additional minutes. Drain and rinse under cold water.2. Toss potatoes and beans with tomatoes, scallions and spinach; season lightly with salt and pepper.3. 3. To make Gremolata: Use a vegetable peeler to pare think strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop rind and toss with the garlic and parsley; set aside.4. 4. Squeeze the lemon into bowl of food processor; add peeled tomatoes and Gremolata. Mix for 10-15 seconds. Pour over potato mixture and toss.
½ lb green beans, cut diagonally into slices
1.5 lb ripe tomatoes, cut up
4 scallions, thinly sliced
½ lb young spinach leaves
¼ tsp salt
black pepper to taste
Gremolata:1 small lemon
2 garlic cloves, finely chopped
handful of flat-leaf parsley, torn
1. Cook potatoes in lightly salted boiling water until just tender. Add beens and cook for 2 additional minutes. Drain and rinse under cold water.2. Toss potatoes and beans with tomatoes, scallions and spinach; season lightly with salt and pepper.3. 3. To make Gremolata: Use a vegetable peeler to pare think strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop rind and toss with the garlic and parsley; set aside.4. 4. Squeeze the lemon into bowl of food processor; add peeled tomatoes and Gremolata. Mix for 10-15 seconds. Pour over potato mixture and toss.
Calories 171, 6g fiber, 4g fat
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