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Potato & Green Bean Salad with Goat Cheese Dressing
COOK AND BE MERRY30Ingredients
70Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 24 small red potatoes (1-2 inch diameter, not peeled)
- green beans (about a quart, or to taste)
- 15 cherry tomatoes (seeded, halved, to taste)
- 1/2 cup red onion (sliced)
- arugula (a handful, to taste, torn into bite-size)
- dressing (Goat cheese buttermilk, see below)
- hard boiled eggs (quartered length-wise, optional for garnish)
- chile (orange, molido croutons, optional for garnish (see below))
- 1/2 cup goat cheese (mild, at room temperature, I use Laura Chenel’s Chevre)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 clove garlic (pressed)
- 1 Tbsp. basil (or tarragon, minced)
- 2 Tbsp. Italian parsley (minced)
- 2 Tbsp. chives (1/8-inch slices)
- 1/2 Tbsp. thyme (minced)
- 1/2 tsp. chili powder
- 1/4 tsp. chile flakes (aji molido, optional)
- 1 Tbsp. lime juice
- 1 Tbsp. olive oil
- 1 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 3 Tbsp. olive oil
- 2 Tbsp. minced garlic
- 4 cups sourdough bread (cubed day old, or torn into bite-sized pieces)
- 1 Tbsp. orange zest
- 1/2 tsp. chili powder
- 1/4 tsp. chile flakes (aji molido, optional)
- 1/8 tsp. kosher salt
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