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Green Bean, Red Onion, And Roast Potato Salad
Recipe By : Gourmet June 1992
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Potatoes
Salads & Salad Dressings Gourmet Magazine
To Post
Amount Measure Ingredient -- Preparation Method
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3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves -- or 1 teaspoon
-- crumbled dried
rosemary sprigs -- for garnish
1 red onion -- halved lengthwise
-- and sliced thin lengthwise
2 pounds green beans -- trimmed & cut
-- into 1-inch pieces
24 kalamata or niçoise olives -- pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roas
ting pan heat 1/3 cup of the oil in the middle of a preheated 425øF.
oven for 5
minutes, add the potatoes, tossing them to coat them with the oil, and roast t
hem, 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 remaini
ng 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 w
ell, 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. R
efresh the beans under cold water and pat them dry. In a very large bowl combi
ne the potatoes, the onion, the green beans, and the olives, add the dressing,
and toss the salad gently. Serve the sala!
!
d, garnished with the rosemary sprigs, at room temperature.
Serves 8 to 10.
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