Calla Lily Recipes 食譜篇 - 馬鈴薯菜豆番茄沙拉 (POTATO, BEAN AND TOMATO SALAD)

馬鈴薯菜豆番茄沙拉 (POTATO, BEAN AND TOMATO SALAD)

Ingredients :-

2kg potato, peeled, boiled and drained

500g broad beans

200g green beans

6 (360g) tomatoes, sliced thinly

MUSTARD DRESSING (MIXED WELL)

½ cup (125ml) extra virgin olive oil

2 tablespoons white wine vinegar (available at supermarkets)

1 clove garlic, crushed

2 tablespoons wholegrain mustard

1 teaspoon caster sugar

Salt and freshly ground pepper

1. When potatoes are cool enough to handle, cut into thick slices. Toss warm potato with half of the mustard dressing.

2. Blanch both beans separately in boiling water till just tender, about 2 to 3 mins; Drop into cold water, then drain well. Peel away grey outer shell of broad beans.

3. Arrange potatoes on a serving platter. Top with tomatoes and beans. Drizzle with remaining mustard dressing.

TIP : The mustard dressing can be made up to three days ahead, but should be kept refrigerated. The salad is best prepared on day of serving.