I love it when a simple salad is substantial enough to be the entrée; a meal with the addition of some really good bread, a bowl of olives, and a glass of wine. And that's how I would classify this salad. I make it often during the summer months when I have haricot verts from my garden. I jumped the gun a bit this time, purchasing the green beans since mine are not ready yet.
Roasted Green Bean - Potato Salad with Sopressatta and Mozzarella
Food & Wine Magazine
• 2 pounds small new potatoes
• 1 pound green beans
• 7 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• 2 teaspoons fresh thyme or 1/2 teaspoon dried
• 1/4 pound Sopressatta salami, diced
• 1/2 pound fresh salted mozzarella, cut into 1/2-inch cubes
• 1/2 cup chopped flat leaf parsley
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons fresh lemon juice
1. Heat the oven to 450˚F. On a baking sheet, toss the potatoes and green beans with 3 1/2 tablespoons of the oil, 1/2 teaspoons of the salt, and dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula, and sprinkle with fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer vegetables to a bowl.
2. Add the remaining 4 tablespoons oil, 1/4 teaspoon salt, the Sopressata, fresh mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.
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