French Potato and Green Bean Salad
If this sounds like a pared-down salade niçoise, it is. Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy. Boil medium-size potatoes in their skins. Peel, slice and dress them while they are still slightly warm. You can even do the work in advance and then assemble it all just before serving. Authentic, traditional or somewhere in between, maybe we’ll just call this a potato salad with a southern French accent and let it go at that. Featured in: A Summer Salad The French Might Recognize. 
 
1 hour cooking time
Ingredients:
Fish:
  • 1 tbsp Anchovy
  • 6 Anchovy, fillets
Fruits & Vegetables:
  • 8 oz Arugula
  • 2 tbsp Basil
  • 1 Bay leaf
  • 1 tbsp Chives
  • 1 lb French beans, small
  • 3 Garlic Cloves
  • 2 tbsp Parsley
  • 2 lbs Potatoes, medium
  • 1 Thyme, large sprig
Iced:
  • 4 Eggs, large
Additional:
  • 1 tbsp Capers
  • 2 tsp Dijon mustard
Spices:
  • 1 Salt and pepper
Oil & Vinegar:
  • 1/3 cup Olive oil, extra virgin
  • 4 tbsp White wine vinegar

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