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Roasted Green-Bean And Potato Salad With Soppressata And Mozzarella

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Ingredients

2 pounds small new potatoes

1 pound green beans

7 1/2 tablespoons olive oil

3/4 teaspoon salt

2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme

1/4 pound sliced soppressata or hard salami, cut into quarters

1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature

1/2 cup chopped flat-leaf parsley

1/4 teaspoon fresh-ground black pepper

2 teaspoons lemon juice

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