Anchovy Potato Salad
|Olive oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Anchovy fillets/1 can (2 ounces) anchovies preserved in olive oil, drained||8|
|Escarole||1 Bunch (100 gm), torn in bite size pieces|
|Potatoes||2 , boiled and diced|
|Pickled beets||8 Ounce, drained and sliced (1 Small Jar)|
|Green peppers||2 , cleaned and thinly sliced|
|Scallions||4 , minced|
|Hard cooked eggs||3 (For Garnish)|
|Capers||1 Teaspoon (For Garnish)|
For dressing, combine all ingredients in a jar.
Refrigerate 1 or 2 hours before serving.
For salad, combine anchovies with remaining ingredients, except eggs, capers, salt, and pepper.
Add the salad dressing and toss to coat.
Garnish with eggs and capers.
Season with salt and pepper.