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Potato & Green Bean Salad with Nori Tartare
© Con Poulos

Potato & Green Bean Salad with Nori Tartare

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 6
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

This salad is a clever vegan take on surf and turf: The nori is the surf, the potatoes and green beans, the turf. The nori “tartare,” which is adapted from Clotilde Dusoulier’s book The French Market Cookbook, is also delicious as a dip for crackers.

Slideshow: Vegan Recipes

  1. 3/4 cup shredded nori (8 grams)
  2. 1 cup cold water
  3. 1 garlic clove, minced
  4. 2 tablespoons finely chopped shallot
  5. 2 tablespoons fresh lemon juice
  6. 1 tablespoon drained capers
  7. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  8. 1 tablespoon walnut oil
  9. Salt
  10. Freshly ground pepper
  11. 1 1/2 pounds baby potatoes, halved or quartered if large
  12. 3/4 pound haricots verts, cut into 1-inch lengths
  13. 1 Hass avocado, cut into 1/2-inch chunks
  1. In a medium bowl, cover the nori with the cold water and let stand for 30 minutes. Transfer to a fine sieve to drain, lightly pressing to remove excess water.
  2. Meanwhile, in a mini food processor, combine the garlic, shallot and lemon juice and let stand for 15 minutes. Add the nori, capers, 3 tablespoons of the olive oil and the walnut oil and pulse to a fine paste. Season with salt and pepper. Transfer the “tartare” to a jar and refrigerate for at least 1 hour.
  3. In a steamer basket set over 2 inches of boiling water, steam the potatoes until tender, 12 minutes; transfer to a bowl. Add the haricots verts to the steamer and steam until crisp-tender, 5 minutes. Add the beans to the potatoes, then fold in the nori “tartare” and the remaining 2 tablespoons of olive oil. Season the salad with salt and pepper. Gently fold in the avocado and serve warm.
Make Ahead The “tartare” can be refrigerated for up to 3 days. Bring to room temperature before using.
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