Recipe By : Gourmet Magazine, June 1992
Serving Size : 8 Preparation Time :0:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Red boiling potatoes
2/3 c Olive oil
1 cl Garlic
1/4 c Red-wine vinegar
1 tb Fresh rosemary leaves -OR-
1 ts Dried rosemary -- crumbled
Rosemary sprigs -- for garnish
1 Red onion -- halved lengthwise
- and sliced thin lengthwise
2 lb Green beans -- trimmed & cut
- into 1" pieces
24 Kalamata or niçoise olives --
- pitted and halved
Halve the potatoes, unpeeled, and cut them into 1" 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 puree the garlic, vinegar, 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, onion, green
beans, and olives, add the dressing, and toss the salad gently. Serve
the salad, garnished with the rosemary sprigs, at room temperature.
