Equipment
Ingredients
Vegetables
- 500 g baby potatoes, halved or quartered if large
- 250 g green beans, trimmed
- 120 g baby spinach, fresh washed
- 1 shallot, finely minced
Lemon-Sherry Vinaigrette
- 45 ml extra virgin olive oil, room temperature
- 15 ml sherry vinegar
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard, smooth
- 3 g salt
- black pepper
Nutrition (per serving)
Method
Place the cut potatoes in a large saucepan and cover with cold water by at least 2.5 cm (1 inch). Season strictly with salt.
Bring the water to a boil over high heat, then reduce to a simmer. Cook for approximately 10-12 minutes until potatoes are just starting to become tender but not falling apart.
While potatoes simmer, whisk together the minced shallot, sherry vinegar, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly stream in the olive oil while whisking to emulsify.
Add the green beans directly to the pot with the potatoes. Simmer for an additional 3-4 minutes until beans are bright green and crisp-tender, and potatoes are fully cooked.
Drain the vegetables in a colander. Shake gently to remove excess water and let them steam dry for 1 minute.
Transfer the hot potatoes and green beans to a large bowl. Pour 2/3 of the vinaigrette over them and toss gently to coat. The heat will help the potatoes absorb the dressing.
Place the fresh spinach on a serving platter. Top with the warm vegetable mixture. Drizzle the remaining vinaigrette over the top and serve immediately.
Chef's Notes
- Dressing the potatoes while they are still hot is the secret to a flavorful salad; as they cool, the starch retrogrades and seals out flavor.
- For an extra textural crunch, add toasted sunflower seeds or walnuts (if not nut-free) just before serving.
- If preparing ahead, keep the spinach separate and assemble just before serving to prevent the greens from becoming soggy.
- The residual heat from the potatoes provides a 'warm wilt' to the spinach, making it more digestible while retaining its fresh flavor.
Storage
Refrigerator: 3 days — Best served warm, but keeps well cold. Spinach may wilt significantly upon reheating.
