Fresh and Green

When a friend asked for a special salad idea, I immediately thought of a simple but delicious recipe from a new cookbook, “The Antipasto Table” by Michele Scicolone (William Morrow & Co.: 1991).

The green-bean-and-new-potato salad with mint is easy to make, does not call for any hard-to-find ingredients and makes a striking impression.

GREEN BEAN SALAD WITH POTATOES AND MINT

12 ounces new potatoes, scrubbed

1 pound green beans

Salt

1/2 cup chopped fresh mint

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar

Freshly ground pepper

1/2 cup thinly sliced red onion

Boston lettuce leaves

Radicchio leaves

Mint sprigs

Cut potatoes into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick sticks. Trim beans and cut into 2-inch lengths.

In large saucepan, add potatoes to 4 quarts salted boiling water. When water returns to boil, add beans and cook until vegetables are tender, 5 to 8 minutes. Drain well and cool in ice water. Drain.

Whisk together mint, olive oil and vinegar in shallow serving bowl. Season to taste with salt and pepper. Add potatoes, beans and onions. Stir well to coat. Let marinate 1 hour, stirring occasionally. Taste to adjust for seasonings. Do not refrigerate.

To serve, mound salad individually on Boston lettuce and radicchio leaves. Makes 8 to 10 servings.