I've made this a few times and really loved it. I made it for my mom's birthday as well, and she and dad really enjoyed it. It's a bit labor intensive in prep work, but sooooooo worth it!!
Warm Vegetable Salad
Recipe courtesy Giada De Laurentiis
2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the broiler. Place the red peppers on a foil lined baking sheet.
Place the red peppers under the boiler. Turning every 2 to 3 minutes cook
the peppers until the skin is blistered, about 8 to 9 minutes total. Place the
blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit
for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the potatoes and cook until tender, about 10 to 12 minutes. Remove the
potatoes to a cutting board. Add the green beans to the pot. Cook the
green beans until tender, about 3 minutes. Remove the green beans to a
large bowl. Slice the potatoes in half while still warm and combine them with
the green beans in the large bowl. Remove the peppers from the plastic
bag. Peel off the skin from the peppers. Slice the pepper flesh into wide
strips and remove the seeds and veins. Place them in the bowl with the
potatoes. Add the scallions, parsley, and garlic and toss to combine.
In a small bowl combine the oregano, lemon juice and zest, and white wine
vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm
vegetables with the herb vinaigrette. Serve immediately
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I do bring back the good stuff when I'm in England, though.
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