Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Green Bean and Potato Salad with Herbs and Anchovies



Posts : 17902
Thanked : 881
Join date : 2013-01-12

Green Bean and Potato Salad with Herbs and Anchovies

Post by Lobo on Mon 18 Jan 2016, 9:29 pm

Green Bean and Potato Salad with Herbs and Anchovies

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8
Look for anchovies packed in oil in small jars, which typically offer better flavor and texture than the canned options. This pungent Italian-inspired dressing would also complement sliced tomatoes, grilled squash or eggplant, or a pasta salad with cherry tomatoes.

  • Printer Friendly Version

  • 90


  • Salt, to taste, plus 1 1/4 tsp.
  • 1 lb. green beans
  • 3 lb. small potatoes, preferably Yukon Gold
  • 6 olive oil-packed anchovy fillets
  • 2 small shallots
  • 1 large garlic clove
  • 1/2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh tarragon leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 6 Tbs. white wine vinegar
  • 3/4 cup olive oil
  • 1/4 tsp. freshly ground pepper


Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until bright green and just crisp-tender, about 4 minutes. Drain the beans in a colander, rinse under cold running water and drain again.

In the same saucepan, combine the potatoes with water to cover by 1 inch and bring to a boil over high heat. Reduce the heat to medium, cover partially and simmer until the potatoes are just tender when pierced with a knife, 8 to 10 minutes. Drain and let cool. Cut the potatoes into thick slices or small chunks. Transfer to a large bowl.

In a food processor, combine the anchovies, shallots and garlic and pulse until minced. Add the sugar, mustard, basil, tarragon, parsley, vinegar and olive oil and process until a relatively smooth dressing forms, about 10 seconds.

Add about three-fourths of the dressing to the warm potatoes and toss well to coat. Add the green beans, the remaining dressing, the 1 1/4 tsp. salt and the pepper. Toss well and serve. Serves 6 to 8.

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

    Current date/time is Tue 06 Dec 2016, 12:00 pm