Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Bobby Flay

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

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Family Grilling

  • Cook Time

    45 min

  • Level

    --

  • Yield

    2 to 4 servings

Close

Times:

Prep
20 min
Inactive Prep
--
Cook
45 min
Total:
1 hr 5 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Rated: 5 stars out of 55 Reviews
Advertisement
Advertisement