If you’ve ever watched an episode of Portlandia, you’re probably familiar with our urban chicken farmers, which I can assure you are no myth. I don’t have chickens myself (my parents do, though!) but I am a dedicated urban farmer. So dedicated, in fact, that last year when I had to unexpectedly move in early August, I actually moved my entire garden with me. Wasn’t that so very “Portland” of me?
Related: Check out the Portlandia Cookbook
I love having an abundance of fresh herbs and vegetables on hand in the summer. The flavor is significantly superior to store bought vegetables, which are typically picked green and ripened in chilled warehouses. Red potatoes are a particular favorite because the delicate skin glows a brilliant red, unlike anything you’ll see on a store shelf. And right now my beans are dripping with their long, green and yellow jewels begging to be plucked.
And so this abundance is how this particular recipe was born. Here I’m providing instructions on how to prepare the beans and potatoes in the oven, but on hot days I will often cook them in a grill basket over the flame of my propane grill. Tossed with a simple vinaigrette, some baby greens, blue cheese and turkey bacon, it’s an easy, fresh and delicious summer meal.
Fresh red potatoes and beans are roasted and tossed with baby greens, turkey bacon and blue cheese in a simple vinaigrette for a rustic salad that is easy, fresh and delicious.
- 1 lb. baby red potatoes, diced
- 1 lb. fresh green beans
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 4 oz. power greens (baby kale, baby chard and baby spinach)
- 4 strips peppered turkey bacon, cooked and diced
- 2 oz. blue cheese crumbled
- 1/4 tsp coarse sea salt
- freshly ground black pepper
- Preheat the oven to 425.
- Toss the potatoes and green beans with 2 tbsp of the olive oil and a pinch of coarse sea salt.
- Spread on a baking sheet in a single layer and bake for 15-20 minutes or until roasted through. Remove from oven and set aside.
- Whisk together the remaining 1 tbsp of olive oil, the red wine vinegar, a pinch of coarse sea salt and freshly ground black pepper.
- Toss the greens with the vinaigrette in a large salad bowl.
- Top the greens with the roasted potatoes and green beans, turkey bacon, and blue cheese. Serve immediately.