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Warm Vegetable Salad

September 30, 2011

Recently I made this vegetable salad and liked it (especially the lemon herbed vinaigrette), but will change a couple things the next time I make it. I followed the original recipe (which includes roasted red peppers and boiled potatoes) but the recipe below is the way I’ll prepare this salad next time (no red peppers and roasting the pototoes so they are crispy).

Ingredients: (Serves 4+)

1-1½ pounds red potatoes, chopped into bite size pieces

¾ pounds green beans, trimmed

1 bunch scallions, cut

½ cup fresh flat-leaf parsley, chopped

2 cloves garlic, chopped

1 lemon, zested and juiced

2 tbsp white wine vinegar

½ cup olive oil, plus extra to coat potatoes

salt & pepper

Preheat oven to 450. Coat potatoes in olive oil, salt and pepper. Roast them in the oven until brown and crispy. Cook green beans in boiling water for about 3 minutes, or until tender. In large bowl, combine scallions, parsley, garlic, cooked green beans and the cooked potatoes.

To make the vinaigrette, mix the lemon juice and zest with the white wine vinegar. Whisk in the olive oil and salt and pepper. Pour the vinaigrette over the warm vegetables and toss. Serve immediately while warm.

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