ROAST POTATO AND STEAMED BEAN SALAD
NEED:
2 kilos red potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
500 grams stringless green beans, trimmed and left whole
1 small jar pitted and halved black olives.
DO:
Halve the potatoes, unpeeled, and cut them into 1-inch wedges.
In a Circulon Nonstick Roaster
Add the potatoes, tossing them to coat them with the oil.
Roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender.
Let the potatoes cool in the pan.
In a blender purée the garlic, vinegar, rosemary leaves, and salt to taste.
With the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified.
Process the beans in the steam oven for 10 minutes. Cool slightly and pat them dry.
In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.
SERVE:
Garnish with the rosemary sprigs.
