New potatoes cook quickly while retaining their waxy texture.
Chop green garlic to make 3 T.
Trim 1/2 lb. green beans then chop them roughly. Toss with 1 T. olive oil plus salt and pepper, then arrange in a single layer on a baking sheet and roast at 400 degrees until they begin to brown, the add the garlic and stirring once or twice. Roast for another 3-5 minutes; don’t allow the garlic to burn. Remove from the oven and drizzle with the juice of half a lemon.
Meanwhile, boil salted water. Carefully rinse 1 lb. new potatoes then add to the pot. Simmer for 10 minutes or until you can easily insert a knife halfway into the largest potato. Drain and rinse. Cut the potatoes in quarters lengthwise, then cut any larger pieces in half.
Wash and spin dry 4 C. romaine lettuce or arugula.
Toss the beans and potatoes with the greens, then drizzle with balsamic vinegar or lemon juice to taste plus more salt and pepper.