Erin MFirst to rec
“what can I say to convince you on this salad… it’s just so darn good. recipe found via @edeneats on TikTok!
Potatoes (ideally fingerling but my store was out so I used small red potatoes; boil in salted water until the fork can go into the center without trouble but also don’t cook them so long that they start to disintegrate; drain then slice either in half or quarters depending on size of the potatoes)
Green beans (trim, slice in half, quick into boiling water 3-4 mins then ice bath for 2 mins)
A whole jar of pitted olives (I used castelvetrano and sliced each olive in half)
Capers (a few spoonfuls)
Fresh oregano and dill chopped up
Dressing- combine olive oil (maybe a half cup? Idk, go with your heart), ~1tbsp red wine vin, honey, dijon mustard, 2 grated cloves of garlic, zest from one lemon (ideally Meyer or off a nearby tree), juice of said lemon, salt and pepper. Pour over all the ingredients in a huge bowl. Best if chilled before serving!
Somehow this is vegan?! And perfect. If I could go back, I would fry up pancetta but this is already kind of a high effort side dish imo. Love love love will be revisiting this all summer long!”
