Green Bean, Red Onion, Roast Potato Salad With Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red boiling potatoes
1/3 cup	78ml	Olive oil - plus
3 tablespoons	45ml	Olive oil
1		Garlic clove
1/4 cup	59ml	Red-wine vinegar
1 tablespoon	15ml	Fresh rosemary leaves
		(or 1 tspn crumbled dried rosemary)
1		Red onion - halved lengthwise, (small)
		And sliced thin lengthwise
1 lb	454g / 16oz	Green beans - trimmed, and
		Cut into 1" pieces
12		Kalamata or Nicoise olives - pitted, halved
		Rosemary sprigs - for garnish

Recipe Instructions

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 3 tablespoons of the oil in the middle of a preheated 425 degree oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.

In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8822 broadcast 02-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.