Best Green Bean Onion Roast Potato Salad With Rosemary Vinaigrette Recipes

Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Yield Serves 8 to 10

Number Of Ingredients 8

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

Steps:

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and 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, the vinegar, the 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. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water 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 the salad, garnished with the rosemary sprigs, at room temperature.

Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

Steps:

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

Roasted Potato and Green Bean Salad image

Provided by kolibri

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb potato, like heirloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens (like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallot
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper

Steps:

Cut the potatoes into wedges and put them on to a baking sheet.
Drizzle them with olive oil and sprinkle with salt and pepper.
Bake about 30-40 minutes, or until they are done.
Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
Cook uncovered until the beans are crisp-tender, about 7 minutes.
Drain the beans and run under cold water - this preserves the lovely green colour.
Place them on a towel to dry.
Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
I often put it in a plastic container with a lid and just shake.
Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.

Nutrition Facts : Calories 284.9, Fat 18.6, SaturatedFat 3.5, Cholesterol 186, Sodium 82.4, Carbohydrate 21.6, Fiber 3.9, Sugar 3.7, Protein 9.5

Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette image

Provided by evelynathens

Categories Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 lbs boiling potatoes, scrubbed well
2/3 cup olive oil
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon crumbled dried rosemary
1 red onion, halved lengthwise,and sliced thin lengthwise
2 lbs green beans, trimmed and cut into 1 inch lengths
3/4-1 cup kalamata olive, pitted and halved

Steps:

Halve potatoes, unpeeled, and cut them into 1 inch wedges.
In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
Let cool in pan.
In a blender, puree garlic, vinegar, rosemary and salt to taste.
With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
Refresh under cold water and pat dry.
In a very large bowl, combine potatoes, onions, beans and olives.
Add dressing and toss gently.
Serve at room temperature.