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Summer Vegetable and Potato Salad with Anchovy Dressing

May 20, 2010

Oh my- how long has it been since I posted?  It’s been a busy couple of weeks with work and a vacation to

summer bean salad with anchovy dressing

Colorado.  It’s going to keep being busy through NeoCon, but I have a lot of recipes in the queue to keep it going, if only I can post them.

My friend Sharon hosted a Southern potluck dinner- which may be gaining tradition status- and I brought some really flat biscuit rolls (thanks, Paula) and this wonderful spin on potato salad.  It’s perfect for those that like crunchy fresh vegetable salads, and those who have an aversion to mayonnaisey potato salads.  It features crisp beans, tomatoes, creamy potatoes and a great anchovy vinaigrette.  It keeps well, so it’s perfect for a summer potluck.  This recipe from Food & Wine serves 4.

Ingredients:

4 ounces yellow wax beans

4 ounces thin green beans

6 garlic cloves

2 bay leaves

1 thyme sprig

1 rosemary sprig

1/2 teaspoon black peppercorns

12 small fingerling potatoes, scrubbed but not peeled (or Yukon Gold)

2 oil-packed anchovy fillets (or 1 t anchovy paste)

1/4 c milk

1/4 c extra-virgin olive oil

2 T red wine vinegar

Salt and freshly ground pepper

1 T chopped parsley

1/2 t chopped marjoram (I skipped this and it was still great)

12 cherry tomatoes, halved

Directions:

In a saucepan of boiling salted water, cook the yellow beans until just tender, 3 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool. Add the green beans to the boiling water and cook until just tender, 2 minutes. Using the slotted spoon, add the green beans to the baking sheet. Let cool, then pat dry.

Add the garlic, bay leaves, thyme, rosemary and peppercorns to the boiling water. Add the potatoes and simmer over moderately high heat until tender, about 20 minutes. Drain the potatoes, reserving the garlic cloves.  Discard the seasonings.

In a small bowl, soak the anchovies in the milk for 10 minutes. Drain the anchovies, then coarsely chop them and transfer to a blender. Add the olive oil and the reserved garlic and puree. With the machine on, slowly add the vinegar.  Scrape the dressing into a bowl, season with salt and pepper and stir in the parsley and marjoram.

Slice the boiled potatoes 1/4 inch thick and put them in a large bowl. Add half of the anchovy dressing and toss gently. Add the yellow and green beans, the cherry tomatoes and the remaining dressing, toss gently and serve.

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2 Comments leave one →
  1. Haley permalink
    May 24, 2010 4:15 pm

    This was so so delicious, and was still just as delicious, if not more so, the next day! I can’t wait to make it this summer!

  2. sharon permalink
    May 24, 2010 11:09 pm

    This was awesome, as is southern potluck dinners!

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