Ingredients
2 lb. small new potatoes
1 lb. green beans
7 1/2 tbsp. olive oil
3/4 tsp. salt
2 tsp. chopped fresh thyme
1/4 lb. sliced soppressata or hard salami
1/2 lb. salted fresh mozzarella
1/2 c. Chopped flat-leaf parsley
1/4 tsp. fresh-ground black pepper
2 tsp. lemon juice
Preparation
Step 1Heat 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.Step 2Add 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.Step 3Variations: 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.Step 4Wine 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.
