0 recipes from contoocook and beyond


3 lbs. red boiling potatoes
2/3 cup olive oil
l garlic clove
l/4 cup red wine vinegar
l tsp. crumbled dried rosemary,
l red onion,halved lengthwise and sliced thin lengthwise
2 lbs. green beans, trimmed and cut into l” pieces
24 Kalamata or Nicoise olives, pitted and halved
Halve the potatoes, unpeeled, and cut into l” wedges. In large
roasting pan heat l/3 cup of the oil in the middle of 425 oven for
5 mins., add the potatoes, tossing them to coat with the oil, and
roast them, stirring every l0 mins. for 30 mins. or until they are
tender. Let the potatoes cool in the pan. In a blender puree the
garlic, vinegar, rosemary and salt to taste with the motor running,
add the remaining l/3 cup oil in a stream & blend the dressing until
it is emulsified. In a small bowl of ice and cole water let the
onion soak for 5 mins., drain it well, and pat it dry. In a kettle
of boiling salted water boil the green beans for 5 mins. 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 com-
bine the potatoes, onion, the green beans, and olives, add the
dressing, and toss the salad gently. Serve the salad, garnished with
fresh rosemary sprigs, at room temperature.
serves 8 to l0.

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