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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