Food Network: Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Recipe courtesy Bobby Flay

Ingredients
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

Directions
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.