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Summer Salad With Anchovy Dressing

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Ingredients
  Green beans 5 Ounce (140 Gram)
  Potatoes 10 Ounce, sliced (300 Gram)
  Eggs 4
  Pitted black olives 1 Cup (16 tbs)
  Cherry tomatoes 8 Ounce, halved (225 Gram)
  Lettuces 2 , separated
  Anchovies 2
  Red wine vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
Directions

GETTING READY
1. Let a large pan of water boil.
2. Let the beans cook for 4 minutes, such that they still have a slight crunch and scoop out with a slotted spoon into a colander thereafter cooling quickly with cold water.

MAKING
3. Into the pan add the potatoes and eggs letting it simmer for 8 minutes.
4. Raise the eggs and let it cool as the potatoes cook for 2 more minutes such that tender.
5. Drain the potatoes.
6. For making the dressing, using the side of a knife, mash the anchovies and in a large bowl mix with the vinegar and olive oil.
7. Mix in the beans, potatoes, olives and tomatoes.
8. Halve the eggs after peeling them.

SERVING
9. Into a large serving bowl add the leaves, the potato mix and eggs to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Quick
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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