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Ingredients
- 1/4 c. White wine vinegar
- 3 Tbsp. Minced fresh rosemary
- 3/4 c. Extra-virgin extra virgin olive oil
- 1 lb Small new potatoes sliced in half
- 3 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb Haricots verts
- 1 lrg Red onion finely sliced
Directions
- Place the vinegar and rosemary in a blender and blend till smooth. Slowly add in the extra virgin olive oil till emulsified and season with salt and pepper to taste. Strain into a bowl.
- Preheat grill.
- Toss potatoes in a large bowl with extra virgin olive oil and season with salt and pepper to taste. Grill skin-side down till golden brown, turn over and continue grilling till just cooked through. Place in a large bowl and immediately toss with 1/4 c. of the vinaigrette.
- Meanwhile, bring a large pot of salted water to a boil and add in the haricots verts. Cook for 2 min, and immediately plunge into a bowl of ice water. Drain. Add in the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Green Bean, Red Onion And Grilled New Potato Salad With Rosemary Vinaigrette".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 363 | 79% |
| Total Fat 41.06g | 51% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 583mg | 17% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.69g | 2% |
| Protein 2.52g | 4% |
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