Sicilian Potato and Green Bean Salad
Ingredients
1 ½ pound {about 5} unpeeled red new potatoes, steamed
1 lb fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/2 cup sun-dried tomato strips packed in olive oil
Salt
Dressing
2 tablespoons fresh lemon juice
1 teaspoon capers, rinsed and drained
1 teaspoon anchovy paste
1 clove garlic, minced
¼ teaspoon ground black pepper
1 hard-cooked [steamed} egg, steamed and mashed
¼ cup olive oil from the sun-dried tomatoes
¼ cup packed fresh basil leaves, cut into very thin strips
Directions
How to steam the eggs and potatoes
I don’t boil eggs in water, instead, I steam them and they come out perfect every time. Bring 1 inch of water to a boil in a pot with the steaming basket in it. When the water is boiling add the eggs to the basket, cover the pot, and set a timer for 12 minutes. When the timer goes off, put the eggs in a bowl of ice water until completely cooled.
ill a pot with one inch of water and put a steamer basket inside. Place the potatoes in the steamer basket and bring water to a boil. Cover and cook until potatoes are tender, 10 to 12 minutes. Drain. As soon as they are cool enough to handle, thinly slice the potatoes.
If you do not have a steamer basket, you can cook the eggs and potatoes in the conventional; way.
In a 4-quart Dutch oven combine green beans and enough salted water to cover. Bring to boiling over high heat; reduce heat. Simmer, covered, for 5 minutes. Drain. Let stand at room temperature for about 1 hour or until cool.
For the dressing
Finely shred peel from lemon; measure 2 teaspoons lemon peel. Juice lemon; measure 3 tablespoons of juice.
For the salad
in a salad bowl combine oil, 2 teaspoons lemon peel, 3 tablespoons lemon juice, the capers, anchovies, garlic, and 1/4 teaspoon black pepper. Mash the egg and stir it into the dressing.
Oven-Baked Chicken Thighs
Ingredients
2 lbs {5} chicken thighs
5 teaspoons lemon pepper
5 tablespoons Dijon Honey Mustard
1 cup unseasoned panko crumbs
Ingredients
Season the thighs with lemon pepper and refrigerate for several houses.
When ready to cool:
Preheat the oven to 400 degrees F and oil a baking dish.
Brush the chicken with mustard on all slides and dredge in panko. Place in the baking dish.
Cook for 45 to 50 minutes and the chicken is crispy and registers 165 degrees on an instant meat thermometer.
Animalcouriers
It does sound delicious.
Dorothy's New Vintage Kitchen
This looks really good. Potatoes and green beans are good friends.
For the Love of Cooking
Great combination of textures and flavors.