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Ingredients
- 1 1/2 lb Baby Red Potatoes
- 1 clove Garlic
- 1 T fresn Rosemary
- 1 small Red Onion
- 1 lb Green Beans
- 12 Kalmata or Nicoise olives
- 1/3 C plus 3 T Olive Oil
- 1/4 C Red Wine Vinegar
Preparation
Step 1
Preheat oven to 425. Halve potatoes, unpeeled and cut into 1" wedges. In a large roasting pan heat 3 T oil 5 min. Add potatoes to oil and toss to coat. Sprinkle with salt and pepper. Roast, stirring every 10 min, for 30 min. Remove from oven and let cool in pan. In a blender puree the garlic, vinegar and rosemary. Slowly add 1/3 C olive oil until emulsified. Cut onion in half and slice into thin slices. Soak in a bowl of ice water 5 min. Drain and pat dry. Bring a kettle of salted water to boil and add green beans. Cook 5 min. Drain and run under cold water. In a large bowl combine potatoes, onion, olives and green beans. Toss with dressing and serve at room temperature. Garnish with sprigs of rosemary.
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