Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte

Title:
Green Bean, Red Onion, Roast Potato Salad W/ Rsmry Vngrtte

Yield:
1 Servings

Categories:
Cooking




Ingredients:





 1 1/2 lb Red boiling potatoes


   1/3 c  Plus 3 tablespoons olive oil


     1    Garlic clove


   1/4 c  Red-wine vinegar


     1 tb Fresh rosemary leaves or 1


          -teaspoon crumbled dried,


          -plus rosemary sprigs for


          -garnish


     1 sm Red onion, halved lengthwise


          -and sliced thin lengthwise


     1 lb Green beans, trimmed and cut


          -into 1-inch pieces


    12    Kalamata or Nicoise olives,


          -pitted and halved






 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 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.


 


 Yield: 4 servings


 


 NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking LIve Show #CL8822


 


 Posted to MC-Recipe Digest V1 #490 by Angele Freeman 


 on Mar 1, 1997.