I recently made this salad from The Moosewood Restaurant Cooks at Home. The picture pretty much gives you the recipe: blanched green beans (from the Coit Road Farmers Market), tomatoes, fresh mozarella and, hiding under the pesto, quartered and boiled potatoes.
The salad tasted extremely fresh and went well with some ciabatta we had onhand. The recipe calls for parsley in the pesto in addition to basil, which gives it a nice zing. The authors included hard boiled eggs and red onion as well, but we liked this fine without either.
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