Ingredients
- 8 basil leaves
- 3 tomatoes (plum)
- 1 clove garlic
- 1 shallot
- 2 lb potatoes (red)
- 1/2 lb green beans
- 1 c water (cold)
- 3/8 c wine vinegar (red)
- 1/2 c kalamata olives (halved)
- 4 tablespoons dressing
- 1 tb country-style dijon mustard
- 1 tablespoon water
- 1 tb olive oil
- 1 ts tomato paste
- 2 ts cornstarch
- 1/4 ts salt
- 1/2 ts oregano (dried)
- 1 pn cayenne pepper
- 1/2 ts basil (dried)
dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
