Spring salad with horseradish dressing

1 likes 0 comments Recipe by Eating for Wellness by Jackie Chatman

Ingredients for Serves 8

For the potato salad
1 pound baby potatoes, scrubbed
12 ounces green beans (about 3 cups), trimmed
1 tablespoon walnut or almond oil (or butter, if not dairy free)
1/2 cup sliced fresh chives or scallion greens
Kosher salt and fresh ground pepper, to taste

For the dressing
½ cup freshly grated horseradish
⅓ cup walnut or almond oil
2 ½ tbsp. fresh lemon juice
1 tbsp. finely chopped parsley
1 small shallot, minced
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the bed of greens
6 cups mixed salad greens (e.g. arugula, spinach, mesclun)
3/4 cup thinly sliced radishes
1 kirby cucumber, peeled and chopped
1 avocado, peeled and cubed
1 cup pea shoots

60 min · Easy

Directions

1. Bring 1 inch of water to a boil in a large saucepan. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool.

2. While potatoes are cooking; prepare dressing. Whisk together horseradish, oil, juice, parsley, shallot, mustard, and salt and pepper. Set aside to allow flavors to meld.

3. Heat sauté pan. add oil/butter and green beans. Sauté until bright green and just tender, 4 to 6 minutes. Cut the potatoes into halves or quarters and add to the pan with the beans. Stir in chives (or scallion greens). Set aside while preparing greens.

4. Place salad greens, radishes, cucumber, avocado and pea shoots in a large bowl. Topped with potatoes/green bean mixture. Add dressing and toss gently to combine.

starters March 11, 2014 22:24

Author Jackie Chatman