- 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
How to make this recipe
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.
Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the <em>soppressata</em>, 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.
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.
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.