Potatorootsaladwithlimabeans Recipes

POTATO/ROOT SALAD WITH LIMA BEANS

Steps:

• Peel the celeriac and the sweet potato and the shallots. Unless you prefer, leave skins on the regular potatoes (removing eyes and other blemishes, of course).
• Cut the root vegetables into approximately one inch chunks (cut the celeriac smaller as it otherwise takes longer to cook than the others). Slice the shallots to about ¼ inch. Chop up the garlic and mix with the root vegetables in a roasting pan.
• Add enough olive oil to coat the vegetables, and add in all the seasonings except the fresh basil. Mix by hand, and spread out as possible in your pan.
• Bake in 450 F preheated oven for 20-30 minutes. If you couldn't spread the vegetables out, toss them after 20 minutes, and return to oven for 8-12 more minutes. Remove from oven.
• Transfer to a bowl, and with a fork, lightly break up the vegetables, but do not mash them.
• Boil the lima beans for approximately 30 minutes (you can do this while the rest of the food is roasting), drain, and add to the bowl after breaking up the root vegetables.
• Chop the basil and finely dice the celery, and mix inches
• For the dressing: mix the extra virgin olive oil and balsamic vinegar together in a suitable vessel which can be shaken prior to use by those wishing some.
• Refrigerate/chill before serving.
• (Optional: Pan-fry 5 slices of bacon, drain and allow to cool. Crumble and serve on the side as an option. You can also add it directly to the serving bowl, but since I am not always aware of guests' dietary restrictions or preferences, I would prefer to leave this as an optional condiment for the salad.).

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

Steps:

• Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
• Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
• Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
• While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
• In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
• Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.