Thursday, May 22, 2014

Potato, Green Bean, and Tomato Salad with Shallot White Wine Reduction

Long title, but totally worth it.  This is a tasty meal that is perfect for that time in between spring and summer.

For two servings, you will need:

  • 3 small to medium sized red potatoes
  • 1 cup fresh green beans
  • 2 handfuls of grape tomatoes, rinsed
  • Mixed greens
  • Shallot, finely diced
  • White wine
  • Olive oil
  • Apple cider vinegar
  • Sugar
Cut the potatoes in half and boil for fifteen minutes.  Then, run under cold water to cool them quickly.  Cut into smaller chunks and set aside.
Next, blanch the green beans by adding them to boiling water for 5-7 minutes and then submerging them in ice water.  Set aside.

While the veggies cool, heat about a tablespoon of olive oil over medium heat.  Add the shallot and cook until soft and buttery.  Splash in some wine and simmer until slightly reduced.  Then, add a sprinkle of sugar and a small splash of apple cider vinegar.  Simmer until reduced.

Add your mixed greens to a plate, and top with the potatoes, green beans, and tomatoes.  Sprinkle with salt and pepper to taste, and drizzle on the shallot white wine reduction.

Oh, this is so good!


  1. This looks so yummy! Thanks for the recipe. I'm tired of making the same old boring salads :)

    1. It was really good! I should probably make it again soon...


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