Rachel Roddy’s Sicilian salad recipe | A Kitchen in Rome

A traditional, robust Sicilian salad of charred pepper, green beans, warm potatoes and tomatoes – in seven easy steps

It has been a summer of counting. Length of school holidays: 91 days (45 gone, 46 left). Days in Sicily: 58. Steps from the front door to the sea: 1,120. Number of times a day the lady opposite sweeps her front step: three. Number of days water has not arrived in our part of Gela: seven. Litres dispensed by the emergency water tankers per family, per day: 80. Litres of water needed for a shower: 20; to flush a toilet: six; to run a washing machine: 40. Ice-creams eaten: two a day. Recipe books bought: three. Steps to make this insalata alla palermitana: seven. Times I’ve made it this week: three.

Step one: boil a couple of large, waxy potatoes in well-salted water until tender, then dice into large pieces. When possible, I boil the potatoes whole and in their skins; they retain their texture and flavour better, and the skin splits and curls, making it easy to peel away once they are cool enough to handle. Step two: boil 500g of trimmed green beans in the potato water.

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