Green Bean, Red Onion And Grilled New Potato Salad With Rosemary Vinaigrette
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
White Wine Vinegar3 tbsps
Rosemary (fresh)3 cup
Virgin Olive Oil (extra)3 tbsps
Olive Oil1
Salt450 g
Haricot (verts)1 large
Red Onion (finely sliced)Directions:
1
Place the vinegar and rosemary in a blender and blend until smooth
2
Slowly add the olive oil until emulsified and season with salt and pepper to taste
3
Strain into a bowl
4
Preheat grill
5
Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste
6
Grill skin side down until golden, turn over and continue grilling until just cooked through
7
Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette
8
Meanwhile, bring a large pot of salted water to a boil and add the haricots verts
9
Cook for 2 minutes, and immediately plunge into a bowl of ice water
10
Drain
11
Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette
12
Season with salt and pepper to taste