Equipment
Ingredients
Vegetables
- 500 g baby potatoes, halved
- 250 g green beans, trimmed and cut into bite-sized pieces
- 100 g baby spinach, washed and dried
Lemon-Sherry Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 1 garlic, minced
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
In a small mixing bowl, combine the olive oil, sherry vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and set aside.
Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil over medium-high heat. Cook for 12 to 15 minutes, or until the potatoes can be easily pierced with a fork.
During the last 3 minutes of the potatoes cooking time, carefully add the trimmed green beans to the boiling water to blanch them until they are bright green and crisp-tender.
Pour the potatoes and green beans into a colander to drain completely. Shake off any excess water so the dressing will adhere properly to the vegetables.
Transfer the warm potatoes and green beans to a large mixing bowl. Pour the prepared lemon-sherry vinaigrette over the vegetables while they are still hot, tossing gently to coat them completely.
Add the fresh baby spinach to the bowl. Fold gently until the spinach just begins to wilt from the residual heat of the potatoes and beans. Serve immediately.
Chef's Notes
- Dressing warm potatoes is a crucial culinary technique. Heat opens the starch cells, allowing them to absorb the vinaigrette deeply rather than it just sliding off the surface.
- Using Dijon mustard in the vinaigrette not only adds a sharp depth of flavor but provides lecithin, a natural emulsifier that keeps the oil and vinegar bound together.
- If your green beans are thick, consider slicing them in half lengthwise to ensure they cook evenly and match the delicate texture of the baby spinach.
- Ensure the vegetables are thoroughly drained. Excess cooking water will dilute the vinaigrette and wash away the acidity needed to balance the starchy potatoes.
Storage
Refrigerator: 3 days — Best served warm, but leftovers can be eaten chilled. Spinach will wilt completely in the fridge.
