You may also like
Categories:
red boiling potatoes olive oil garlic red wine vinegar rosemary red onion green beans Nicoise olives
Viewed: 65 - Published at: 3 years agoIngredients
- 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, plus rosemary sprigs for garnish
- 1 red onion, halved lengthwise and sliced thin lengthwise
- 2 pounds green beans, trimmed and cut into 1-inch pieces
- 24 Kalamata or Nicoise olives, pitted and halved
Method
- Halve the potatoes, unpeeled, and cut them into 1-inch wedges.
- In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F.
- 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 add 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.
