1 1/2 lbs. small white potatoes
1 Cup and 3 Tbs. fruity olive oil
1/4 Cup to 1/3 Cup minced parsley
Salt and Pepper to taste
1 lb. Zucchini sliced thinly
1 lb. thin green beans cut into 1" length
2 large heads of lettuce
3/4 C. wine vinegar (Mama says red)
1/2 tsp. crushed fresh basil
2 cloves fresh minced garlic
Directions:
Prepare a large stock pot with water and salt and bring to a boil. Add the potatoes whole with skins and cook until tender. Drain, Peel, Cool, and Slice. Toss in the three tablespoons of olive oil, minced parsley, salt, and pepper then set aside.
Next repeat the process with each vegetable one at a time to ensure the proper consistency of each. After cooking follow the same procedure of draining, rinsing, and cooling the vegetables. However, the already sliced vegetables will cook in their sliced form. It will take about five minutes to cook the zucchini and may take even less time for the others. You want the vegetables to still be crunchy so be careful not to overcook them. Set the vegetables aside.
Wash the lettuce. Spin dry and tear. Then prepare the dressing by combining the olive oil, vinegar, garlic, and basil. Now, combine all the cooked and cooled vegetables including the potatoes and toss all with the marinade. Serve over the lettuce.
No comments:
Post a Comment