*  Exported from  MasterCook  *
 
               Green Bean, Red Onion, And Roast Potato Salad
 
 Recipe By     : Gourmet June 1992
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Peas                     Potatoes
                 Salads & Salad Dressings         Gourmet Magazine
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        red boiling potatoes
      2/3  cup           olive oil
    1                    garlic clove
      1/4  cup           red-wine vinegar
    1      tablespoon    fresh rosemary leaves -- or 1 teaspoon
                         -- crumbled dried
                         rosemary sprigs -- for garnish
    1                    red onion -- halved lengthwise
                         -- and sliced thin lengthwise
    2      pounds        green beans -- trimmed & cut
                         -- into 1-inch pieces
   24                    kalamata or niçoise olives -- pitted and halved
 
 Halve the potatoes, unpeeled, and cut them into 1-inch wedges.  In a large roas
 ting pan heat 1/3 cup of the oil in the middle of a preheated 425øF.  oven for 5
  minutes, add the potatoes, tossing them to coat them with the oil, and roast t
 hem, 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, the vinegar,
  the rosemary leaves, and salt to taste, with the motor running add the remaini
 ng 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 w
 ell, 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.  R
 efresh the beans under cold water and pat them dry.  In a very large bowl combi
 ne the potatoes, the onion, the green beans, and the olives, add the dressing, 
 and toss the salad gently.  Serve the sala!
 !
 d, garnished with the rosemary sprigs, at room temperature.
 
 Serves 8 to 10.
 
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