Cooked and Raw Salad ala Lidia
1 lb. red-skinned potatoes
2 lbs. fresh green beans ( I used green, yellow, purple and Roma varieties for a mix)
1 large beefsteak or deep-red fleshed tomatoes (about 1-1/2 pounds), cored and seeded
1 pound Vidalia or sweet onions, peeled and sliced _-inch thick
2 tbs. capers, rinsed
5 cups mixed salad greens
1/2 cup olive oil, plus 2 tbs. for brushing on onions
3 tbs. red wine vinegar
2 tsp. stone ground mustard
Sea salt or kosher salt
Black pepper to taste
Large bowl of ice water
Preheat the oven to 375.°
Brush the onion slices with olive oil and salt them lightly. Roast in the oven until golden brown, turning once in the process. Should take 20-30 minutes. Remove from oven and let cool. When cool, separate into rings.
Boil a large pot of water. Put the whole potatoes (skin on) into a colander and lower into the pot. Boil until the potatoes are “fork tender,” about 20 minutes. Lift out colander and set potatoes out to cool. Put green beans (stems removed) into the colander and lower into the still-boiling water. Blanch for four minutes. Lift out colander and lower into the ice water bath to stop the green beans from cooking more (they will get mushy and continue cooking if left hot). Cut the cooled potatoes into wedges. Cut the tomato into similar sized wedges as the potatoes.
Place the tomatoes, potatoes, green beans, capers, and onions into a very large serving bowl. Whisk the mustard and vinegar in a small bowl. Continue whisking, adding the half cup of olive oil to make a dressing. Drizzle the dressing over the cooked vegetables. Salt and pepper to taste. Just before serving, toss the vegetable and dressing mixture with the salad greens.
Serves a small army. Tastes like summer.
A couple notes here. To seed a tomato, just slice it in half first, and gently squeeze out the seeds and tomato “goo,” leaving the flesh, skin and “ribs” of the tomato intact. Also, the purple green beans are a lovely eggplant color. This will turn to dark green when cooked. So, if you look in the pot and wonder, “Hey, where’d the purple beans go?” now you know.