INGREDIENTS

INSTRUCTIONS

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.  Serves 8 to 10.  Gourmet
June 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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