Recipe of the Week: Lemony Potato Salad with Chickpeas and Mozzarella

Ingredients

• 1/2 cup canola oil

• 2 tbsp lemon juice

• 2 tbsp white wine vinegar

• 2 garlic cloves, minced

• 1 tsp Dijon mustard

• 1/2 tsp dried marjoram leaves

• 1/4 tsp salt

• 1/4 tsp ground black pepper

• 1/2 lb green beans, trimmed and sliced into one-inch lengths (about 2 cups)

• 1 1/2 lbs baby red potatoes, scrubbed, cut in bite-size pieces (about 4 cups)

• 19 oz can chickpeas, rinsed and drained

• 2 cups halved grape or cherry tomatoes

• 3 cups cubed mozzarella cheese, (about 10 oz)

• 6 basil leaves, sliced into ribbons

Preparation

To make vinaigrette: In small bowl or jar, combine canola oil, lemon juice, vinegar, garlic, mustard, marjoram, salt and pepper. Whisk to combine. Let sit for at least 30 minutes or make the dressing a day in advance. Discard garlic before using.

In medium steamer pot, add 1/2 cup water to bottom of pot and green beans to steamer. Steam beans until crisp-tender, about four minutes. Drain and plunge into ice water to stop beans from cooking further; drain again once they have cooled. Set aside.

Using same steamer pot, steam the potatoes until tender when pierced with a knife, about 10-15 minutes. You may need to add additional water to complete steaming. Drain.

In large bowl, add warm potatoes and drizzle with about 1/3 of the vinaigrette. Set aside until cooled completely. Add chickpeas, tomatoes, mozzarella and remaining vinaigrette. Toss. Add green beans just before serving and garnish with basil.

Notes

The acidity of the dressing will cause the green beans to discolour after a couple of hours. Adding the green beans shortly before serving the salad will keep the dish visually appealing. Leftovers will keep well in refrigerator for two or three days and taste fine despite the lack of colour.

Preparation time: 15 minutes; total time: 45 minutes.

Makes 10 servings, 280 calories each.

- Canadian Food Focus