Spring into Summer Salad

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.

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