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.
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By bradandsharon1_...
Independence, 65
on September 01, 2012
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Bobby, Loved it. Didn't start soon enough so I steamed the potatos. Had lots of vinaigrette left over, using as salad dressing. I will add some lemon juice for my taste next time to cut a little of the oil taste. My family loved it. It is a keeper.
By 01sarajane
on July 28, 2011
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This is a wonderful dish. I thought the vineger was just right, but I prefer vineger to lemon juice, so... When I made it I got rave reviews also. I used fresh green beans from my garden and small red potatoes. I did halve the potatoes but would probably quarter then next time to make them more bite size. Excellent!
By ginascooking_12...
vail, 41
on June 20, 2010
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Wow! I was throwing a bbq for Father's Day and had some fresh green beans. I thought about just steaming them and eating them that way, but decided to search for something with a little bit more flavor and interest to it. I am SO glad I did!
This was an awesome recipe with great flavors! I did chill it a bit and served it as a cold salad. I absolutely LOVED it and so did my family! Thanks Bobby for this super easy recipe!
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