Roasted Green Bean and Potato Salad with Radicchio
By America's Test KitchenPublished on October 18, 2011
Time
55 minutes, plus 30 minutes cooling
Yield
Serves 4
Ingredients
1 pound green beans, trimmed and cut into 1 ½-inch pieces1 pound Red Bliss potatoes, scrubbed and cut into ½-inch pieces3 tablespoons extra virgin olive oil Salt and ground black pepper ¼ teaspoon sugar 2 tablespoons red wine vinegar 1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)1 small head radicchio, (about 6 ounces), washed and cut into 2-inch by ¼-inch slices (about 4 cups)
Before You Begin
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.
Instructions
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beans and potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
- Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
- Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.
Time
55 minutes, plus 30 minutes coolingYield
Serves 4Ingredients
1 pound green beans, trimmed and cut into 1 ½-inch pieces
1 pound Red Bliss potatoes, scrubbed and cut into ½-inch pieces
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ teaspoon sugar
2 tablespoons red wine vinegar
1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
1 small head radicchio, (about 6 ounces), washed and cut into 2-inch by ¼-inch slices (about 4 cups)
Ingredients
1 pound green beans, trimmed and cut into 1 ½-inch pieces
1 pound Red Bliss potatoes, scrubbed and cut into ½-inch pieces
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ teaspoon sugar
2 tablespoons red wine vinegar
1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
1 small head radicchio, (about 6 ounces), washed and cut into 2-inch by ¼-inch slices (about 4 cups)
Ingredients
1 pound green beans, trimmed and cut into 1 ½-inch pieces
1 pound Red Bliss potatoes, scrubbed and cut into ½-inch pieces
3 tablespoons extra virgin olive oil
Salt and ground black pepper
¼ teaspoon sugar
2 tablespoons red wine vinegar
1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
1 small head radicchio, (about 6 ounces), washed and cut into 2-inch by ¼-inch slices (about 4 cups)
Why This Recipe Works
We wanted a roasted vegetable salad recipe with vegetables that had compatible colors, flavors, and textures and would roast well together. We chose combinations of vegetables that kept their structure when cut into same-size pieces and cooked to a firm yet tender consistency. Tossing the roasted vegetables with a vinaigrette while they were still hot allowed for better flavor absorption. To make our roasted vegetable salad recipe a true salad, we added a crisp and raw ingredient to the mix.
Before You Begin
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.
Instructions
- Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beans and potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beans and potatoes to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
- Meanwhile, whisk remaining tablespoon oil, vinegar, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
- Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radicchio, transfer to serving platter, and serve.
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