Post by chief_cook2 on Jan 12, 2003 18:55:55 GMT -6
500g (about 1 pound) waxy potatoes, cut in chunks
2 tablespoons olive oil
salt and freshly ground black pepper
250g (1/2 pound) baby green beans, trimmed
1 cup red cherry tomatoes, sliced in half
1/2 small red onion, sliced
1/2 cup Kalamata olives
1 radicchio
Dressing:
50mls (3 tbsp.) white wine vinegar
1 tbsp. chopped tarragon
1 tbsp. finely sliced chives
2 tbsp. chopped flat leaf parsley
1/4 cup virgin olive oil
60mls (4 tbsp.) cream
Salt and freshly ground black pepper
Preheat oven to 200°C. (400F) Toss potatoes with olive oil, salt and pepper and roast for 40 - 45 minutes or until golden.
Combine all dressing ingredients in a small bowl and whisk until combined. Using a slotted spoon or tongs, remove potatoes from baking tray and toss with half of dressing.
Bring a pot of lightly salted water to the boil and blanch green beans for 1 minute or until tender crisp. Refresh with cold water and add to potatoes along with tomatoes, red onions, olives, remaining dressing and salt and pepper. Toss gently and serve atop lettuce.