REPEAT... and for good reason

     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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