40 minutes ago
Thursday, April 30, 2009
This is a great make ahead side dish, terrific served with chicken or meat.
You can leave it out at room temperature for hours until ready to serve.
Roasted Potatoes w/ Green Bean Salad:
1 lb. of baby red potatoes with skins on
1/4 red onion, sliced skinny
1 1b. green beans, trimmed
1/4 cup of olive oil
2 tbsp of red wine vinegar
1 shallot, chopped
1 tbsp of Dijon mustard
salt and pepper
chopped fresh parsley
Whisk dressing ingredients and put aside.
You can use as many potatoes and as many green beans as you like. The more, the merrier.
Quarter your potatoes and drizzle them with kosher salt and olive oil. Place on a baking sheet and roast at 400F degrees for about 25 minutes until crispy.
Blanch your green beans in boiling water for 5 minutes, then drain in a colander.
You can put them in an ice bath if you want (stops the cooking process), but I always skip that step (lazy).
Add your roasted potatoes, green beans and onions to a large bowl and pour dressing over until coated.
Sprinkle with salt and pepper & garnish with fresh parsley.
This salad is best served warm, but like I said, it is great at room temperature, made a few hours ahead!