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. Plus: More Vegetable Recipes and Tips
How to Make It
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 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.
Chef's Notes
• 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.
