 |
|
 |
|
|
|
|
|
Roasted Potato Salad with Green Beans & Radishes
|
|
|
|
|
|
|
|
|
Roasted Potato Salad with Green Beans & Radishes
Ingredients:
1 lb new potatoes
7 tbsp extra virgin olive oil, divided
1/4 tsp each: salt and freshly ground black pepper
1/4 lb green beans, tailed and halved
1 cup fresh basil leaves
2 tbsp white wine vinegar
1 clove garlic, sliced
1/4 tsp salt
Pinch each: freshly ground pepper and granulated sugar
4 to 6 radishes, thinly sliced into half-moons
1/4 cup finely chopped green onion (about 1)
1/2 cup crumbled feta cheese (about 2 oz)
Cooking Instructions:
Preheat oven to 400�F. If necessary, cut potatoes to make them into 3/4-inch pieces. Toss potatoes with 1 tbsp olive oil and 1/4 tsp salt and black pepper in a medium-sized bowl. Transfer potatoes to a baking dish, cover, and roast in oven until potatoes are tender, about 25 to 30 minutes.
Meanwhile, blanch green beans in boiling salted water until tender but firm, about 3 to 5 minutes. Rinse with cold water and drain. Set aside.
Prepare dressing by pur?eing basil, remaining 6 tbsp olive oil, white wine vinegar, sliced garlic, a pinch of salt, pepper and granulated sugar in a food processor until ingredients are emulsified and basil is flecked. Reserve.
When potatoes are roasted and just cool enough to handle, toss them in a medium-sized bowl along with the beans, radishes and green onion, adding enough dressing to coat the salad. Transfer to a container, cover, and chill. Before serving, bring potato salad to room temperature and stir in crumbled feta cheese. Season to taste with freshly ground pepper.
|
