ROASTED GREEN-BEAN and POTATO SALAD with SOPPRESSATA and MOZZARELLA adapted from Food & Wine
• 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 soppressata salami, diced • 1/2 pound fresh salted mozzarella, cut into 1/2-inch cubes • 1/2 cup chopped flat-leaf parsley • 1/4 teaspoon fresh-ground pepper • 2 teaspoons lemon juice
1. Heat the oven to 450˚ F. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl. 2. Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, 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.