3/4 lb Green beans
3 c Cubed red potato, (1 pound)
1/2 c Thinly sliced shallots
1/4 c White wine vinegar
1 tb Minced fresh basil
1 ts Grated orange rind
2 tb Fresh orange juice
1 ts Grated lemon rind
2 tb Fresh lemon juice
1 tb Extra-virgin olive oil
3/4 ts Salt
1/4 ts Pepper
24 Cherry tomatoes, (3/4 pound) halved
3 c Trimmed watercress, (1 bunch)
Trim ends from green beans, and remove strings. Steam beans, covered, 8 minutes or until crisp-tender. Place beans in a bowl; set aside.
Steam potato, covered, for 8 minutes or until crisp-tender. Place potato in another bowl; set aside.
Combine shallots and next 9 ingredients (shallots through pepper) in a small bowl; stir well.
Pour 1/4 cup shallot mixture over beans, and toss well; cover and chill.
Pour another 1/4 cup shallot mixture over potato, and toss well; cover and chill.
Pour remaining shallot mixture over tomatoes, and toss well; cover and chill.
Divide beans, potato, tomatoes, and watercress evenly among 6 plates. Drizzle any remaining shallot mixture over watercress. Yield: 6 servings.