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.
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Sami Don
[email protected]I found the vinaigrette to be a bit too acidic.
r free
[email protected]This salad is a bit too heavy for my taste.
Salah Haddad
[email protected]I'm allergic to nuts, so I omitted the almonds. The salad was still delicious.
Abdulla Alqadi
[email protected]I substituted olive oil for the avocado oil and it turned out great.
Jack Peter
[email protected]This salad is a bit time-consuming to make, but it's worth the effort.
N O P E
[email protected]I'm not a big fan of vinaigrettes, but the one in this salad is really good.
Nivea hall
[email protected]This salad is a great way to get your daily dose of vegetables.
Victor Obasogie
[email protected]I added some crumbled bacon to this salad and it was amazing!
Ajay mogar
[email protected]This salad is a great way to use up leftover roasted potatoes.
Sanjiwa Nandamal
[email protected]I'm not usually a fan of green beans, but this salad changed my mind. They're so delicious roasted.
Comfort Arthur
[email protected]This salad is so easy to make and it's always a hit.
Wolf Meairs
[email protected]I love the way the rosemary vinaigrette complements the green beans and potatoes.
Dinh Le
[email protected]This salad is the perfect side dish for any summer gathering.
Roman Ahmadi
[email protected]I've made this salad several times now and it's always a crowd pleaser. It's so fresh and flavorful.
MONEY TUBE
[email protected]This salad was a hit at my last potluck! The combination of flavors and textures is amazing.