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. 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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  • Servings: 4

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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

How to make this recipe

  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 <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.

Suggested Pairing

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.

Photo © Melanie Acevedo

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