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Categories:
potatoes salt eggs anchovy stone ground garlic white wine vinegar canola oil water salt baby green beans
Viewed: 80 - Published at: 10 years agoIngredients
- 1 1/2 lbs fingerling potatoes
- salt
- 4 eggs, hardboiled and halved
- 2 canned anchovy fillets, minced
- 1 1/2 tablespoons stone ground dijon mustard
- 1 garlic clove, minced
- 1/4 cup white wine vinegar
- 1/2 cup canola oil
- 1/4 cup water
- 1 pinch of coarse salt & freshly ground black pepper
- 1 cup baby green beans
Method
- Cook's Note:
- You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time.
- Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender.
- While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper.
- Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing.
- Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
