| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red boiling potatoes |
| 1/3 |
c |
Plus 3 tablespoons olive oil |
| 1 |
|
Garlic clove |
| 1/4 |
c |
Red-wine vinegar |
| 1 |
tb |
Fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish |
| 1 |
sm |
Red onion, halved lengthwise and sliced thin lengthwise |
| 1 |
lb |
Green beans, trimmed and cut into 1-inch pieces |
| 12 |
|
Kalamata or Nicoise olives, pitted and halved |
INSTRUCTIONS
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large
roasting pan heat 3 tablespoons of the oil in the middle of a preheated 425
degree F 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 ad 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.
Yield: 4 servings
NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking LIve Show #CL8822
Posted to MC-Recipe Digest V1 #490 by Angele Freeman <jfreeman@netusa1.net>
on Mar 1, 1997.
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