Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Ingredients:
1/4 cup white wine vinegar |
3 tablespoons fresh rosemary |
3/4 cup extra virgin olive oil |
1 pound small new potatoes, sliced in half |
3 tablespoons olive oil |
salt and freshly ground pepper |
1/2 pound haricots verts |
1 large red onion, finely sliced |
Directions:
1. Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
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