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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Green Bean and Potato Salad with Herbs and Anchovies

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Green Bean and Potato Salad with Herbs and Anchovies Empty Green Bean and Potato Salad with Herbs and Anchovies

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

    Green Bean and Potato Salad with Herbs and Anchovies Img85l
    Green Bean and Potato Salad with Herbs and Anchovies
    Green Bean and Potato Salad with Herbs and Anchovies Translucent
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    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.






    • 90

    Ingredients:


    • 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

    Directions:

    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).
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