summer bounty Salad


(4-6 servings)


  • green beans (3/4 pound)

  • potatoes (1/2 pound)

  • eggs (4)

  • tomato (2)

  • olives (1/2 cup)

  • red  onion (1)

  • radishes (1 bunch)

  • fresh herbs (tarragon, basil, thyme)

  • anchovies (1 jar )

  • garlic (2 cloves)

  • lemon (1)

  • mustard (1 teaspoon)



  • Heat the oven to 450 F. Toss the halved or quartered potatoes with extra virgin olive oil, and spread in a single layer on a parchment-lined sheet pan. Roast the potatoes for about 25 minutes.

  • Place green beans in boiling, well-salted water and cook for about 3-4 minutes. 

  • Prepare the anchovy dressing: in a food processor combine drained anchovies with garlic, mustard, herbs, lemon juice and olive oil ( for each part lemon juice add 2-3 parts olive oil).


  • Toss the green beans and potatoes with enough dressing to coat well.

  • To assemble the salad arrange the components on a platter without mixing them: green beans, potatoes, eggs, tomatoes, and radishes. Scatter olives, chopped red onion, and fresh herbs all over the salad. Drizzle with the remaining dressing and serve. 

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