Mmmmm…Summer is here and this is always my easy standby for any meat/fish dish on the grill. I originally came across the recipe in a Deborah Madison or Annie Sommerville book. I did some tweaks to remove the acidity of it. If purple potatoes are available in your area it adds nicely to the presentation.
*2 pounds smaller potatoes
*salt and pepper
*1/4 pound fresh summer beans
*1/2 pint cherry tomatoes, halved
*cup or so of salad greens (I like mache)
*12 olives (your choice)chopped
*small package goat cheese
-Roast whole potatoes tossed in oil, salt and pepper in a covered pan in oven at 400 till tender. About 35 minutes.
-Drop beans into salted boiling water till tender, 3-4 minutes. Then rinse under cold water to stop cooking and let drain.
-We generally make this to go with grilled meat. If this is the case, cut the cooled potatoes in half and place on grill till the marks form.
-Toss all ingredients with vinaigrette and add crumbled goat cheese.
*2 Tbsp. champagne vinegar
*6 Tbsp. olive oil
*1/2 cup basil leaves
*1/2 tsp. salt
-Blend vinaigrette ingredients till smooth.