Perk up Thanksgiving's token green bean dish by adding edible flowers. Nasturtiums have a tangy flavor and come in a range of colors.
Make Ahead: The green beans and potatoes can be cooked in advance, covered and stored separately in the refrigerator. The vinaigrette also be made a few days in advance and refrigerated. Bring to room temperature and combine with the nasturtiums just before serving.
Servings: 6 - 8
- 1 pound small new potatoes or fingerlings, scrubbed
- 1/4 cup plus 1 teaspoon olive oil
- Sea salt
- 1 pound fresh green beans, trimmed
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon-style mustard
- 1/3 cup fresh chopped dill (may substitute fresh thyme, parsley or tarragon)
- 1 tablespoon capers, drained
- Freshly ground black pepper
- 24 to 30 organic nasturtium flowers, coarsely chopped, plus a few whole blossoms for garnish
Preheat the oven to 425 degrees. Have a rimmed baking sheet at hand.
Toss the potatoes with a teaspoon of the oil; arrange on the baking sheet. Roast for 25 to 30 minutes, or until tender. Sprinkle with the salt.
Meanwhile, fill a large saucepan three-quarters full with water and bring to a boil over high heat. Add the green beans; once the water returns to a boil, cook for 3 to 4 minutes. Drain into a colander in the sink, then immediately rinse the beans with cold water until they are cool.
Whisk together the vinegar and the mustard in a measuring cup, then whisk in the remaining 1/4 cup of oil in a slow, steady stream to form an emulsified vinaigrette.
Toss together the cooled green beans and potatoes, dill, capers and the vinaigrette in a serving bowl. Season with salt and pepper to taste. Add the chopped nasturtiums and toss to combine. Garnish with the whole blossoms.
From Smithsonian Garden education specialist Cynthia A. Brown.
Tested by Cynthia A. Brown.
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