In a medium dutch oven, cover potatoes with water and salt water. Cover pot and bring to boil, reducing heat to maintain simmer until potatoes are tender and cooked through, about 10 - 15 minutes, depending on size. Drain potatoes in colander and allow to cool.
In large sauté pan, heat butter over medium heat until melted and add green beans. Cook beans 4 - 6 minutes, until vibrant green and just cooked through but remain firm. Turn off heat. Cut potatoes into halves or bite size pieces and add to green beans in pan. Add 1 tsp. salt and 1/2 tsp. pepper and Toss to lightly to evenly distribute. Set aside.
To form dressing, in medium sized mixing bowl, combine horseradish, olive oil, lemon juice, parsley, shallot, Dijon, honey, 1 tsp. salt and 1 tsp. pepper and whisk to form vinaigrette. Set aside and allow flavors to meld.
In large salad bowl, combine mixed salad greens, radishes, cucumber, chive/scallion, avocado and pea shoots/micro greens. Top with potato/green bean mix. Drizzle with dressing and toss lightly gently to combine.
Originally Submitted
3/11/2014
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