There is nothing glamorous about this recipe, but it’s a thing of simple beauty. The vinaigrette of olive oil, lemon zest, and freshly squeezed lemon juice elevates the humble vegetables into something altogether special.
Potatoes and Green BeansCourse: Sides, VegetablesCuisine: ItalianDifficulty: Super simple
There is nothing glamorous about this recipe, but it’s a thing of simple beauty.
4 potatoes, peeled and cut into eighths
500 g (1lb) green beans, trimmed
175 ml (3/4 cup) extra-virgin olive oil
Zest and juice of 1 – 2 lemons
Salt and freshly ground pepper
4 fresh basil leaves, torn
- Boil potatoes in salted water until tender, about 10 – 15 minutes, then drain.
- Bring a separate pot of water to a boil. Drop in the beans and cook until tender, about 5 minutes. Drain, gently pat dry and add them to the potatoes.
- Pour olive oil into a bowl, squeeze in lemon juice, add some salt and pepper, the basil leaves and lemon zest, and give it all a mix. Pour this over the vegetables and toss gently to coat. Let sit 30 minutes before serving.