1poundbaby new potatoes(I used the teeny tiny yellows from Trader Joe's)
2teaspoonsolive or grapeseed oil
1poundfresh green beans
1/2cuppine nuts(raw or toasted)
1/4cupfinely diced red onion
8Conadria figs, finely diced
For the Dressing
2Tablespoonschopped fresh basil
For the Salad
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Halve or quarter the baby new potatoes, depending on their size. Cut them into a bite-size piece.
Place on baking sheet and drizzle with oil. Roast for 15-20 minutes in the oven, until fork tender.
While the potatoes are roasting, boil water in a large pan to blanch the green beans. I use a Lodge Dutch Oven for this.
Trim or snap the ends of the green beans and break into pieces if the beans are really long.
When water has reached a rolling boil, add green beans for 3 minutes.
During that 3 minutes, prepare an ice water bath for the green beans, a large bowl filled with ice cubes and cold water.
At the end of the three minutes, remove the beans from heat and drain immediately. Then place the beans in the ice water bath. This will stop the cooking and result in a green bean that is still vibrantly green and crisp.
Once beans have completely cooled, allow them to drain in a colander while assembling the rest of the salad ingredients.
Remove potatoes from the oven and allow to cool.
Combine all of the ingredients, once beans and potatoes have cooled, in a large bowl. Gently toss.
For the Dressing
In a small bowl, mash the avocado until it is a creamy puree. Add the remaining ingredients, mixing well until you have a thick dressing. (This may appear very thick for a dressing, but it works perfectly in the salad.)
Toss the dressing with all of the salad ingredients. This may be eaten immediately or refrigerated to eat later.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.