Monday, February 27, 2012

Delicious: Roasted Potato & Green Bean Salad w/ Rosemary Vinaigrette

This was so good, I can't wait to make it for a crowd.

It is somewhat like my Salade Nicoise, without the tuna and egg (however, you know I added tuna the next day for the lunch leftovers!).

This salad is all about the dressing. It gets into the warm potatoes and makes the red onions really sweet. The fresh rosemary is what does the trick. I think I would like this as a marinade for chicken too.

The original recipe makes a large batch, so I cut it in half for 4 hearty main dish portions.

I served this warm and it was divine, but I imagine it would be good made a few hours ahead too and kept at room temperature.

Green Bean, Red Onion & Roasted Potato Salad w/ Rosemary Vinaigrette (adapted from Epicurious) serves 8-10

3 lbs. little red new potatoes
1/3 cup olive oil
2-3 garlic cloves
1/4 cup red-wine vinegar
2 tablespoons fresh rosemary leaves
1/2 red onion, sliced paper thin
2 pounds haricot verts (skinny French green beans)
20 Kalamata or Ni├žoise olives, pitted and halved
ground black pepper and sea salt for the dressing
kosher salt for roasting the potatoes

Start by making your dressing. In a food chopper or blender, add the garlic cloves, vinegar, rosemary and gradually add in the oil. Blend or pulse until smooth and creamy. Add some sea salt & pepper. Taste and adjust seasonings to your liking. I like it with a lot of garlic and sea salt. You can make the dressing ahead and keep at room temperature.

Cook the skinny haricot verts in salted boiling water for 4 minutes. Drain in a colander and rinse with cold water immediately to set the color.

To a large mixing bowl, add the cooked green beans, the olives and the slices of red onion.

Next, roast the potatoes. Preheat oven to 425F and add the potatoes (that have been cut into 1" wedges) to a roasting pan. Add about 2 tbsp of olive oil to coat and sprinkle w/ some kosher salt. Roast 30-35 minutes, turning a few times so they don't stick. They should have nice crispy edges when they are done.

Remove the hot little potatoes and add them immediately to the bowl with the other ingredients. Pour enough dressing to coat everything and carefully mix together. Let sit 15 minutes so the onion absorbs some of the dressing. This will take the bitter harsh taste out of the raw onion.

Serve warm or at room temp.

LOVED this salad! Enjoy!

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The Japanese Redneck said...

This looks really delicious and those are 2 of our favorite veggies.

Anonymous said...

yummy. I am making this immediately! For a change, I have everything in the house!

Joanne said...

The combination of rosemary and potatoes never fails to taste like pure comfort to me. A definite need-to-try!

Proud Italian Cook said...

This would be wonderful as a side with your chicken up above!

Melodie Monberg said...

Okay..this is my dinner tomorrow night...super easy, and looks super amazing@!!!