Summertime Salad
Ingredients
- 2 Capsicum
- 1 c olive oil
- ; wedges, with root
- ; Kipfler, etc.)
- 500 g Waxy potatoes; (Desiree,
- Black Pepper freshly ground
- 1 Garlic crushed
- 1/2 c Tiny arbequina olives
- Salt to taste
- 150 g Butter beans
- 15 Pieces semi-dried tomatoes
- 1/4 c Finely grated parmesan
- 2 Red salad onions; each cut
- 1 Egg yolk
- 150 g Green beans
- Grated zest of 1 lemon
- ; end intact
- ; Gold, Pink Fir,
- 3 tb Yoghurt
- 1/4 c Lemon juice
Instructions
- 1. Pre-heat oven to 160deg.C. Place onion wedges on baking tray and sprinkle with salt and pepper and a drizzle of olive oil. Roast in oven for about 1 hour until caramelised. Remove and allow to cool. 2. Cook potatoes either by steaming or boiling, until just tender. Drain and set aside to cool. Cut capsicum into wedges and remove seeds. Grill until the skins are blackened, then remove to a plate to cool. Remove skin and cut into strips. 3. Cook beans in boiling water, then refresh in iced water and set aside. Place all dressing ingredients except oil and salt in a food processor and process until smooth. With the motor running, pour in the oil in a slow stream until it is all incorporated and season to taste with salt. 4. Cut potato into large cubes and combine with all other vegetables in a large mixing bowl. Pour over enough dressing to coat the salad and spoon into serving dish. Per serving: 2439 Calories (kcal); 223g Total Fat; (80% calories from fat); 34g Protein; 91g Carbohydrate; 213mg Cholesterol; 109mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 44 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
