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Capicola and Potato Salad

Ingredients

  • 6 oz. capicola sausage, cut into 1/8-inch thick pieces
  • 2/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. minced fresh rosemary
  • 1 garlic clove, chopped
  • 3 lb. Yukon Gold potatoes
  • 1 lb. fresh green beans, trimmed
  • 2 cups thinly sliced celery
  • 2 Tbsp. chopped fresh parsley

Directions

  • 1. Preheat convection oven to 350°F.
  • 2. Place capicola on full sheet pan. Bake 8 to10 minutes or until crisp.
  • 3. Meanwhile, whisk oil, lemon juice, rosemary and garlic until combined.
  • 4. Cook potatoes in boiling water to cover 8 to 10 minutes or until fork tender. Slice warm potatoes. Pour oil mixture over potatoes.
  • 5. Cook green beans in boiling water to cover 5 to 7 minutes or until crisp-tender; drain.
  • 6. Stir celery and green beans into potato mixture.
  • 7. Divide salad evenly between 6 plates. Sprinkle with capicola and parsley before serving.
  • Nutritional information per serving: Calories 481; Total Fat 27g; Saturated Fat 4g; Trans Fat 0; Cholesterol 13mg; Sodium 320mg; Total Carbohydrate 48g; Dietary Fiber 5g; Total Sugars 4g; Protein 11g

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