Seared Green-Bean Salad

1. 1

   Slice the potatoes into quarters, place them in a pot, cover with cold water and bring to a boil over high heat.

2. 2

   Cook an additional 4 minutes.

3. 3

   Drain and place them, cut sides up, on a towel to dry.

4. 4

   Coat a large frying pan with a thin layer of oil and place over high heat.

5. 5

   When the oil becomes fragrant, arrange enough of the beans to cover the bottom of the pan.

6. 6

   Sear on one side for 3 minutes.

7. 7

   Do not turn.

8. 8

   Place the beans in a bowl and cover.

9. 9

   Repeat in batches with the remaining beans, adding them to the bowl and covering it.

10. 10

    Place the potatoes, cut sides down, in a large frying pan with a thick layer of olive oil.

11. 11

    Fry over medium-low heat for 20 minutes.

12. 12

    Fry only one side; do not turn.

13. 13

    In a dry pan, roast the sesame seeds.

14. 14

    Slice the shallot.

15. 15

    Add these as well as the lemon juice, sesame oil, salt and pepper and about a tablespoon of olive oil, or more to taste, to the green beans.

16. 16

    Add the potatoes and toss.

17. 17

    Chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.