Vegan Day: Sicilian Summer Salad

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* Exported from MasterCook *

 

Sicilian Summer Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 80

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium peeled red onion -- (about 8 ounces).

2 tablespoons extra-virgin -- PLUS

1/2 teaspoon extra-virgin olive oil

2 medium boiling potatoes -- (abt. 4 ounces each)

preferably red-skinned -- unpeeled

8 ounces green beans -- trimmed

1/4 cup kalamata olives -- pitted and halved

1/4 cup Italian-style green olives -- pitted and halved

Salt -preferably the coarse variety -- to taste

freshly ground black pepper -- to taste

 

MAKES 4 SERVINGS

 

Full title: Sicilian Summer Salad of Roasted Red Onion, Potatoes, Green

Beans and Olives

 

A natural for picnics, versions of this salad appear throughout Sicily in

the summer. What makes the following recipe particularly tasty is the

whole roasted red onion that is given equal weight with the potatoes and

green beans.

 

Preheat the oven to 400F (205C). Rub the onion with the1/2 teaspoon oil

and place on an ungreased baking sheet. Roast for about 40 minutes or

until charred and tender through the center. When cool enough to handle,

peel the charred outer layer away and discard. Cut the remaining onion

into 1 1/2-inch chunks. Set aside.

 

Meanwhile, place the potatoes in a medium saucepan with salted water to

cover; bring to a boil over high heat. Reduce the heat to medium-high and

cook for about 20 minutes, or until tender through the center but still

firm. Drain. When cool enough to handle, cut into 1 1/2-inch chunks. Set

aside.

 

Prepare a large bowl of ice water and set aside. Bring a medium stockpot

filled with salted water to a boil over high heat. Add the green beans and

cook until crisp-tender about 5 minutes. Drain and immediately refresh in

the ice water for 5 minutes. Drain well. Cut into 2-inch pieces and set

aside.

 

Place the onion, potatoes, green beans, olives, and remaining oil in a

medium bowl. Season with salt and pepper. Toss gently yet thoroughly to

combine. Serve at room temperature.

 

Advance Preparation: The salad can be covered and refrigerated for up to

twenty-four hours. Bring to room temperature before serving.

 

Per Serving: Calories 169, Protein 2 g, Total Fat 12 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 14 g, Dietary Fiber 2 g, Sodium 314 mg

 

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