Green bean, red onion, roast potato salad w/ rsmry vngrtte

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Red boiling potatoes
⅓ cup Plus 3 tablespoons olive oil
1 Garlic clove
¼ cup Red-wine vinegar
1 tablespoon Fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 small Red onion, halved lengthwise and sliced thin lengthwise
1 pounds Green beans, trimmed and cut into 1-inch pieces
12 Kalamata or Nicoise olives, pitted and halved

Directions

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 F 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 ad the remaining ⅓ 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.

Yield: 4 servings

NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking LIve Show #CL8822 Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@...> on Mar 1, 1997.

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