Makes 4-6 servings
Kosher sea salt or sea salt flakes
1½ lbs potatoes (fingerling or small red or yellow)
Extra virgin olive oil
1 bunch asparagus or string beans
1 pint or more cherry tomatoes (or large tomatoes)
1 clove garlic, finely grated
1 shallot, finely grated
1 lemon and/or balsamic and/or red wine vinegar
Herbs such as dill, thyme, orgeano, spice blends such as za’atar
1 tablespoon dijon mustard
Put dried beans in a large pot and cover generously with water. Soak overnight or hot soak (bring to a boil, remove from heat, and let rest for an hour). Drain water, add new water to generously cover beans again, add a generous pinch or pour of salt, bring to a boil, turn down heat to low and simmer until beans are tender (about 45 minutes?). Drain water and put beans aside.
While beans are simmering, preheat oven to 425° F. Cut potatoes into approx. 1-inch size pieces and place onto rimmed sheet pan. Drizzle with olive oil, season with salt and fresh cracked pepper, toss, and put into oven. Roast until tender and undersides are brown (15 minutes?) then remove from oven.
Trim asparagus ends, add to rimmed sheet pan, drizzle with olive oil, season with salt and fresh cracked pepper, toss, and put into oven. Roast until bright green and just starting to wrinkle up (5 minutes?). Remove from oven and immediately make a little extra space in the pan. Add garlic and shallot to the hot oil and stir around. Remove most of garlic and shallot and put into 2-cup glass measuring cup or small bowl. Toss asparagus with garlic and shallot left in pan.
Add 2/3 cup olive oil to small bowl with the garlic and shallots. Add 1/3 cup combination of juice from lemon and vinegars of your choosing. Add dijon mustard and season with salt and pepper. Wisk with a wisk or fork until combined.
Cut cherry tomatoes in half.
Arrange beans, potatoes, tomatoes, asparagus, and olives on plates. Top with capers if using. Drizzle with dressing.