Lidia's Italy, anyone remember the roasted onion, green bean, potato, caper salad-need the recipe?

It was on tv this past weekLidia's Italy, anyone remember the roasted onion, green bean, potato, caper salad-need the recipe?
Warm Potato, Onion and Caper Salad


Insalata Calda di Patate, Cipolla e Capperi











Servings: Makes 6 servings





Description:





Ingredients: 1 pound Idaho or Yukon Gold potatoes, scrubbed but unpleeled


1 small red onion, sliced thin (about 1 cup)


1/3 cup chopped fresh Italian parsley


录 to 1/3 cup tiny capers, drained


1/3 cup extra virgin olive oil, or as needed


Salt (preferably sea salt)


Cracked black pepper (see box, page 000)


Red wine vinegar (optional)





Try this salad as it was made traditionally, without vinegar. If you feel the capers don鈥檛 supply the necessary zing, sprinkle a little wine vinegar over the salad and toss it again. Warm salads like this are a nice to take the chill out of a cold cut lunch and go very well alongside grilled fish, chicken or sausages.











Directions: Pour enough cold water over the potatoes in a medium saucepan to cover by three fingers. Bring to a boil over high heat, then lower the heat slightly to a gentle boil. Cook until the potatoes are tender when poked with a paring knife or skewer, 20 to 35 minutes, depending on the size and type of potato. Drain the potatoes and let them stand until cool enough to handle, but still quite warm.


Cut the potatoes into 陆-inch slices and set them in a serving bowl. Scatter the onion, parsley and capers over the potatoes, drizzle 1/3 cup of the oil over them and season with salt and pepper. Toss gently until all the ingredients are evenly distributed. There should be enough olive oil to make the vegetables glisten. If not, drizzle in a little more and toss gently. Taste and season with additional salt and pepper and a drizzling of vinegar, if you like. Serve immediately.


The add-in vegetables that lend themselves best to this preparation are; Swiss chard, Savoy cabbage, white cabbage, spinach and string beans. Prepare any of these choices according to the directions that follow the Braised Swiss Chard with Oil and Garlic on page 000 and substitute them for the string beans.


Judge when to stir in the 鈥榓dd-in鈥?vegetable based on the timing guidelines below. (If you find you misjudged the cooking time and one vegetable is tender before they other, simply fish the tender vegetable out of the pot, set it aside and return it to the pot when the second vegetable is tender.)


New Potatoes: You can choose to peel or not peel new potatoes, depending on your preference. Choose small new potatoes, about 1 陆-inches in diameter. Cut any potatoes larger than that in half. New potatoes of this size will take about 25 minutes of boiling to become tender.


Savoy Cabbage, Green Cabbage, Spinach or Swiss Chard: See the directions for preparing these ingredients that follow the recipe for Braised Chard with Oil and Garlic on page 000. Add cabbage or chard to the pot about 5 minutes after the potato has been cooking and the spinach about 10 minutes after the potato has been cooking.Lidia's Italy, anyone remember the roasted onion, green bean, potato, caper salad-need the recipe?
No, but if you get it, please e-mail it to me.