by Nicole Franzen
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Nicole Franzen's Notes:
mizuna greens (whichever local greens are availible)
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cherry tomatoes
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haricot vert (small french green beans)
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purple basil
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potatoes (I had 3 kinds; purple, red & white)
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blue cheese
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red wine vinegar
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Wash greens and place aside to finish air drying. Slice cherry tomatoes in half and set aside. In a large saute pan heat oil. Slice potatoes thinly and place in the oil. You want to lay them for evenly for proper browning. Cook them on med-high heat until both sides are crispy. In a medium saucepan with steamer basket place cleaned and stem removed haricot verts. Cook for 2-3 minutes until tender. Run under cool water to prevent further cooking. In a salad bowl place greens and haricot vert. Drizzle with 2 tablespoons olive oil, 2 teaspoons red wine vinegar, sea salt and fresh ground pepper. Toss and taste. Season additionaly if needed. Place greens in a bowl or plate. Place crispy potatoes, and cherry tomatoes on top. Roughly tear or place whole leaves of purple basil. Finish with some crumbled blue cheese. So fresh and fantastic.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
