Warm Green Bean Potato Salad from The Cowboy State

You know me by now, always looking for something different – something new. This recipe was featured in one of my new cookbooks, A Taste of Wyoming – Favorite Recipes from the Cowboy State. Whenever we travel, I always pick up a new cookbook featuring regional dishes. That way I can recreate the culinary delights of our vacation at home. When I told Hubby about my plans to make a warm green bean salad with stone ground Dijon Dressing and artichoke hearts he said it sounded more like a California salad to him. All I know is that the salad was a hit with my extended family.

If you are looking for something that travels well and will impress everyone, look no further than this awesome salad from Wyoming. It will go with just about anything from the grill for Labor Day such as chicken or ribs or Tri-Tip Brisket. You can make it in the morning and warm it up just before serving. Yeah, this was a real show stopper that I’d make again in a heartbeat.

Warm Green Bean Salad with Mustard Dressing
Warm Green Bean Salad
1 lb fresh Green Beans, washed and trimmed
4 medium Yukon Gold Potatoes
1 Red Bell Pepper
1/2 cup sliced Prosciutto Ham
1 cup Artichoke Hearts in oil, quartered

To Prepare the Salad
Heat the oven to 350 degrees.

Wash and trim green beans. Bring a pot of water to a rolling boil. Cook beans until tender-crisp, about 5 minutes. Transfer the beans to an ice water bath to stop further cooking. Drain beans and set aside.

Place the potatoes and bell pepper a large rimmed baking sheet. Roast whole in the oven for 45 minutes, turning about mid-way through. Remove from the oven and let cook.

Peel and cut the potatoes into 1/2-inch slices. Set aside.

Remove the skins and seeds from the bell peppers. Cut pepper into thin, 2-inch long strips. Set aside.

Roll the Prosciutto Ham into a cigar, then cut into thin ribbons. Set aside.

Drain the artichoke hearts, trim stem and cut into quarters. Set aside.

Mustard Dressing
1 slice bacon, cooked and finely chopped
1 Garlic Clove
1/2 Shallot
1/2 cup White Wine Vinegar
3 tablespoons Wildflower Honey
1 tablespoon Whole-grain Mustard
1 tablespoon Dijon Mustard
1 tablespoon dried Tarragon
1 cup Olive Oil
Sea Salt to taste
Black Pepper to taste

To Prepare the Dressing
Fry the bacon crisp, then finely dice and set aside. Mince garlic clove and shallot, set aside.
In a mixing bowl, combine the vinegar, honey, mustards, tarragon, garlic, shallot and bacon. Slowly whisk in the olive oil. Season with salt and pepper.

To Finish the Salad
Place the green beans, potatoes and bell pepper strips in a large casserole dish. Sprinkle with prosciutto ham and artichoke hears. Toss to blend. Add dressing, and toss to coat.

Return salad to the oven for 10 to 15 minutes or until warmed through.

Note: Salad can be assembled to the point of baking, then covered and set aside until ready to serve. At that point, uncover and bake in a 350 degree oven until warm.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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