Wednesday, July 16th 2008, 2:14 pm
Ingredients
1 1/3 lbs small small red potatoes, rinsed, dried and halved
1/2 lb of green beans-blanched & cut into 1"
2 teaspoons herbes de province- basil, thyme, rosemary
1 ounce each of fresh Italian parsley & basil-coarsely chopped
salt & freshly ground black pepper -to taste
1/4 cups pitted and coarsely chopped kalamata olives
1/4 small red onions, cut into thin slivers
10 tablespoons malt vinegar or rice wine vinegar
1 cloves garlic, minced
4 tablespoons extra-virgin olive oil
Directions
1. Toss potatoes in oil and salt and pepper to taste.
2. Arrange potatoes, cut side down, in a single layer on a cookie sheet.
3. Place pan on lowest rack of cold oven then heat oven to 450°F.
4. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes. Allow to cool.
5. Place potatoes in a large bowl and add olives, green beans, onion and fresh & dried herbs.
6. Whisk vinegar, garlic, salt and ground pepper in a 1-cup glass measuring cup.
7. Gradually whisk in oil, first in droplets, then in a slow, steady stream.
8. Pour dressing over warm potato mixture and toss to coat. -Allow the mixture to rest to improve the flavor
9. Serve at room temperature for best flavor.
July 16th, 2008
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