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Source: Food and Wine Quick from Scratch

Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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2 pounds new potatoes, small
1 pound green beans
7 1/2 tablespoons olive oil
3/4 teaspoon salt
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1/4 pound hard salami, cut into quarters, or soppressata
1/2 pound mozzarella cheese, cut into 1/2-inch cubes, at room temperature, salted fresh
1/2 cup flat leaf parsley, chopped
1/4 teaspoon fresh ground black pepper
2 teaspoons fresh lemon juice




Heat the oven to 450 degrees. 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.

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.


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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