1lbharicots verts or green beansif using green beans, cut diagonally into shorter 2" lengths, ends trimmed
3lbsred potatoesunpeeled
9tbspcrumbled blue cheese3 oz
4tspchopped fresh thyme
For the dressing
6tbspred wine vinegar
6tbspminced shallots
3tspdijon mustard
1 1/2tspkosher salt
1 1/2tsppepper
3/4cupextra-virgin olive oil
Instructions
Preheat a broiler pan about 4" from the heat source. Brush both sides of the steak with olive oil and season with salt and pepper.
When pan is hot, add the steak and broil about 4 minutes per side to cook to medium rare. Remove from oven and let rest on a cutting board for 20 minutes before slicing, or until you are done preparing the rest of the salad.
Meanwhile, boil a large pot of salted water. Add the green beans and prepare a large bowl of ice water. Cook green beans for 3-7 minutes, or until tender-crisp. (haricots verts will need 3-4 minutes while larger green beans may need 5 or more minutes) Remove from the boiling water with tongs and plunge into the ice water. This will stop the cooking and keep them crisp. Once chilled, drain and pat them dry with paper towels.
Add whole, unpeeled potatoes to the boiling water and cook for about 15-20 minutes until potatoes pierce easily with a knife. Drain and let cool on a cutting board.
In a medium bowl, mix vinegar, mustard, shallots, salt, and pepper until well combined. Slowly drizzle in olive oil while whisking constantly.
When potatoes are cool enough to handle, cut into 1" chunks. Toss with green beans, thyme, and two-thirds of the dressing. Adjust seasonings to taste.
Arrange some of the potato-green bean mixture on a plate and top with thin slices of the steak and 1-2 tbsp of blue cheese. Spoon some of the remaining dressing over the steak and garnish with extra thyme.
Notes
For a side dish, skip the steak and serve the blue cheese on the side.From the Salad of the Day cookbook. (They no longer sell the 2012 version I own, but here is the revised version. I can't guarantee this recipe appears in the newer edition!)