Three White Coats
summer bounty Salad
INGREDIENTS
(4-6 servings)
-
green beans (3/4 pound)
-
potatoes (1/2 pound)
-
eggs (4)
-
tomato (2)
-
olives (1/2 cup)
-
red onion (1)
-
radishes (1 bunch)
-
fresh herbs (tarragon, basil, thyme)
-
anchovies (1 jar )
-
garlic (2 cloves)
-
lemon (1)
-
mustard (1 teaspoon)
METHOD
-
Heat the oven to 450 F. Toss the halved or quartered potatoes with extra virgin olive oil, and spread in a single layer on a parchment-lined sheet pan. Roast the potatoes for about 25 minutes.
-
Place green beans in boiling, well-salted water and cook for about 3-4 minutes.
-
Prepare the anchovy dressing: in a food processor combine drained anchovies with garlic, mustard, herbs, lemon juice and olive oil ( for each part lemon juice add 2-3 parts olive oil).
-
Toss the green beans and potatoes with enough dressing to coat well.
-
To assemble the salad arrange the components on a platter without mixing them: green beans, potatoes, eggs, tomatoes, and radishes. Scatter olives, chopped red onion, and fresh herbs all over the salad. Drizzle with the remaining dressing and serve.