Greens with tzatziki vinaigrette, potatoes, and green beans recipe


This is a play on the Greek sauce, but thinned out a bit to work as a vinaigrette with a bunch of dill added.

  • Yield: 6 Servings


Tzatziki Vinaigrette
  • ½ cup extra-virgin olive oil
  • ½ small shallot
  • ¼ cup plain Greek yogurt
  • ¼ cup dill leaves, chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, peeled
  • ½ teaspoon kosher salt
  • 6 cranks black pepper
  • 2 tablespoons plus ¼ teaspoon kosher salt
  • 1 cup green beans, stems removed, cut into 1-inch pieces
  • 4 small red potatoes, cut into ⅛-inch slices
  • 1 small cucumber, thinly sliced
  • ½ cup pitted black olives, such as Kalamata
  • 4 cups trimmed and washed greens
How to Make It
    Make the Vinaigrette
  1. Combine the oil, shallot, yogurt, dill, lemon juice, garlic, salt, and pepper in a blender and let it rip. Blend until the vinaigrette is completely smooth. Set aside until ready to use or store in the fridge for up to 5 days.
  2. Cook the Beans
  3. In a large saucepan, bring 4 cups of water to a boil over high heat. Add 2 tablespoons of the salt and the green beans. Cook for 2 minutes, or until bright green and tender but still crisp. Remove the beans from the water and immediately stash them in the fridge while you finish cooking the other ingredients.
  4. Cook the Potatoes
  5. Return the water to a boil and add the potatoes. Cook for 7 minutes, or until fork-tender but not so soft that they’re falling apart. Strain and place in the fridge to cool completely.
  6. Put it together and Serve
  7. In a large bowl, combine the cold green beans and potatoes with the cucumber, olives, and greens. Evenly coat the greens with the vinaigrette and taste the salad. Add more vinaigrette to your liking, or serve the remaining vinaigrette on the side.

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