Ingredients Jump to Instructions ↓

  1. 2 pound(s) small new potatoes

  2. 1 pound(s) green beans

  3. 7 1/20 tablespoon(s) olive oil

  4. 3/4 teaspoon(s) salt

  5. 2 teaspoon(s) chopped fresh thyme , or 1/2 teaspoon dried thyme

  6. 1/4 pound(s) sliced soppressata or hard salami , cut into quarters

  7. 1/2 pound(s) salted fresh mozzarella , cut into 1/2-inch cubes, at room temperature

  8. 1/2 cup(s) chopped flat-leaf parsley

  9. 1/4 teaspoon(s) fresh-ground black pepper

  10. 2 teaspoon(s) lemon juice

Instructions Jump to Ingredients ↑

  1. Heat the oven to 450°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.

  2. 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.

  3. Variations: 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.

  4. Wine Recommendation: Franciacorta, made in Lombardy from an eclectic hodgepodge of grapes, is an offbeat choice but a good one. A lively, exuberantly fruity red wine, it partners salty foods well.


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