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Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Source: Quick From Scratch - Italian
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Active Time:  5 Minutes
Total Time:  40 Minutes
  Serves 4
Though it may remind you of an antipasti platter, this combination of cured meat, cheese, and roasted vegetables is substantial enough to be a main-dish salad. For a perfect final touch, have the cheese at room temperature, so that it will melt ever so slightly when tossed with the hot potatoes and beans.
2 pounds small new potatoes
1 pound green beans
7 1/2 tablespoons olive oil
3/4 teaspoon salt
2 teaspoons chopped fresh thyme, of 1/2 teaspoon dried thyme
1/4 pound sliced soppressata or hard salami, cut into quarters
1/2 pound salted fresh mozzarella cheese, cut into 1/2-inch cubes, at room temperature
1/2 cup chopped flat-leaf parsley
1/4 teaspoon fresh ground black pepper
2 teaspoons lemon juice
Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe at
Heat the oven to 450 degrees F. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.

Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.


* Line the plates with thin slices of prosciutto and top with the salad.
* Add a roasted, peeled, seeded, and sliced red bell pepper.
* Add a quarter cup of halved and pitted black olives.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 641
Fat. Total: 41g
Fiber: 8g
Carbohydrates, Total: 41g
Sodium: 1087mg
% Cal. from Fat: 58%
Cholesterol: 49mg
Protein: 27g
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