FRENCH BEAN SALAD WITH VEGETARIAN CAESAR DRESSING

SERVES 4-6

Freshness and seasonality are the keys to the success of this dish. It’s best when made a few hours in advance and served chilled. My daughter, Diana, created this dressing, first using it on vegetarian Caesar salad. Also try it tossed with romaine leaves, croutons, and some Parmigiano-Reggiano shavings.

Ingredients

1 pound fingerling potatoes, cubed

1 tablespoon plus 1 ½ teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 ounces green beans, stemmed and strings removed

2 medium zucchini, cut into thin half-moons

Instructions

1/3 cup chopped marcona almonds

3/4 cup sliced Oven-Roasted Tomatoes (page 56)

1 cup canned kidney beans, rinsed and drained

1/3 cup pitted and sliced kalamata olives

3 tablespoons chopped fresh basil

1/3 cup Vegetarian Caesar Dressing

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.

3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.

4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

VEGETARIAN CAESAR DRESSING

SERVES 23/4 CUPS

Suitable for lacto-vegetarians, this dressing omits egg yolk, substitutes Kalamata olives for anchovies, and uses vegetarian Worcestershire sauce (available in natural foods stores) instead of the usual anchovy-based version. Many people say they prefer this version to the classic recipe.

Ingredients

½ cup freshly squeezed lemon juice

2 tablespoons red wine vinegar

1 tablespoon vegetarian Worcestershire sauce

¼ scant cup Dijon mustard

½ cup pitted Kalamata olives

Instructions

6 garlic cloves, chopped

1 cup grated packed ParmigianoReggiano cheese

2 cups extra-virgin olive oil

1 ½ teaspoons salt, or more to taste

1 teaspoon freshly ground black pepper, or more to taste

1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.

2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise. Adjust the seasonings with salt and pepper.

3. Transfer to a lidded jar and refrigerate for up to 3 days.