Farmers Market Vegetables with Caper Vinaigrette

Serves 6

• 2 pounds fingerling potatoes
• 6 cups water
• 1 tablespoon salt
• 2 pounds thin green beans
• 2 pints sweet cherry tomatoes
• 1 fresh fennel bulb, sliced thin, leaves reserved

Put the potatoes, water, and salt in a large saucepan and bring to a boil. Cook the potatoes until they are fork-tender, about 10 minutes, then lift them out of the water using a slotted spoon and scatter them over a baking sheet to cool.

While the potatoes are cooling, trim the stem ends from the green beans, but leave the tapered "tails" intact. When the potatoes come out of the boiling water, drop the beans in and boil them just until they turn bright green and are barely tender, 3 to 5 minutes, depending on their size. Drain the beans and scatter them over a baking sheet to cool slightly and halt the cooking process.

Distribute the potatoes, beans, tomatoes, and sliced fennel evenly between serving plates. Decorate each plate with a few of the feathery fennel leaves, drizzle a generous tablespoon of the caper vinaigrette over each serving, and serve at room temperature.

Makes about ¾ cup

• 2 tablespoons white wine vinegar
• 1 tablespoon chopped fresh garlic
• 1 tablespoon stone-ground mustard
• 1 teaspoon kosher salt
• 1/3 cup olive oil
• 2 tablespoons capers, drained

Put all the ingredients in a jar with a close-fitting lid and shake until well combined. Serve at once, or keep refrigerated until serving time.

(Click here to read a review of "Entertaining in the Northwest Style")

June 2006

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