Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Food & Wine
Though it may remind you of an antipasti platter, this combination of cured meat, cheese, and roasted vegetables is substantial enough to be a main-dish salad. For a perfect final touch, have the cheese at room temperature, so that it will melt ever so slightly when tossed with the hot potatoes and beans.
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Ingredients

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2 pounds small new potatoes
1 pound green beans
7 1/2 tablespoons olive oil
3/4 teaspoon salt
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
1/4 pound sliced soppressata or hard salami, cut into quarters
1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature
1/2 cup chopped flat-leaf parsley
1/4 teaspoon fresh-ground black pepper
2 teaspoons lemon juice

Preparation

1. Heat the oven to 450°. 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.

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.

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.

Created date

June 2004