GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE
Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- 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 425°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 purée 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jonal Scotty
[email protected]This salad is a great way to get your kids to eat their vegetables. It's also a healthy and delicious side dish.
Dhirar Berrech
[email protected]I love this salad! It's so easy to make and it's always a hit at parties.
Devontae Wildman
[email protected]This salad is a great way to use up leftover vegetables. It's also a healthy and delicious side dish.
Lara Middlehurst
[email protected]I followed the recipe exactly and the salad turned out bland. I think I'll add more herbs and spices next time.
Igor Adach
[email protected]This salad was just okay. The vinaigrette was a bit too tangy for my taste.
Hello06
[email protected]I'm not a big fan of green beans, but I loved this salad. The vinaigrette was so flavorful and the potatoes were perfectly roasted.
Usman Salamatu
[email protected]This was a delicious and easy salad to make. I used a store-bought rotisserie chicken and it turned out great.
Riko
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the combination of flavors and textures.
Rosie Abarca
[email protected]This salad is a great way to use up leftover roast potatoes. It's also a good way to get your kids to eat their vegetables.
Dangaladima Tv
[email protected]Loved this recipe! The potatoes were perfectly roasted and the vinaigrette was delicious. I will definitely be making this again.
Abdullahyaseen Abdullahyaseen
[email protected]Easy to make and delicious. I used fresh green beans from my garden and they were perfect. The vinaigrette was tangy and flavorful.
Zaifi Zaifi
[email protected]This salad was a hit at my last potluck! The combination of green beans, red onion, and roast potatoes was unique and flavorful. The rosemary vinaigrette was the perfect finishing touch.