Huey's Green Bean, Potato and Bacon Salad

bluemoon downunder's Note:

My adaptation of another of Huey's fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes
• sea salt, to taste
• fresh ground pepper, to taste
• 18 small green beans, topped, tailed & halved
• 1 teaspoon olive oil
• 3 -4 slices rindless bacon, rashers sliced
• 1 onion, sliced (yellow onion for Americans, brown onion for Australians)
• 2 -3 garlic cloves, chopped
• 1/2 cup walnut oil
• 2 tablespoons verjuice
• 2 tablespoons cream or 2 tablespoons Greek yogurt
• 1/2-1 tablespoon lemon juice, depending on how lemony you want it
• 1 cup Italian parsley (flat leaf)
• sea salt, to taste
• fresh ground pepper, to taste
• 1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

Directions:

1. Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
2. Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and sauté the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
3. To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
4. In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
5. Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.

Reviews

[Maito]

This was really good! I used 12 oz. of green beans and used them as a bed for the potato salad. I subbed lemon for the verjuice and used just a tablespoon of the walnut oil. You could still taste its wonderful flavor, but I am sure more would be better if you aren't watching your fat intake. As DH said, you can't go wrong with potatoes, bacon and Greek yogurt!

[nott]

A very good recipe that reminds me of a German hot potato salad my mom used to make. I made a half batch and, I used sour cream instead of yogurt, and white vinegar instead of verjuice. I also used only 1 tsp of olive oil (instead of walnut) in the dressing. I forgot the Parmesan! I will definitely make this again.

[weekend cooker]

I cut the recipe in half for 2 of us. I used parmesan cheese, and a can of french style green beans. Sour cream was used also, and could not find verjuice.Had great flavor, and will keep this one. Made for 1-2-3 hit wonders.