Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Great combination of flavours. Ingredients:
3 lbs boiling potatoes, scrubbed well |
2/3 cup olive oil |
2 cloves garlic |
1/4 cup red wine vinegar |
1 teaspoon crumbled dried rosemary |
1 red onion, halved lengthwise,and sliced thin lengthwise |
2 lbs green beans, trimmed and cut into 1 inch lengths |
3/4-1 cup kalamata olive, pitted and halved |
Directions:
1. Halve potatoes, unpeeled, and cut them into 1 inch wedges.
2. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
3. Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
4. Let cool in pan.
5. In a blender, puree garlic, vinegar, rosemary and salt to taste.
6. With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
7. In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
8. Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
9. Refresh under cold water and pat dry.
10. In a very large bowl, combine potatoes, onions, beans and olives.
11. Add dressing and toss gently.
12. Serve at room temperature.
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