Potato Salad
1 pound small white boiling potato
1 pound small red boiling potato
2 tbsp dry white wine
2 tbsp chicken stock or canned chicken broth
3 tbsp white wine vinegar
1 tbsp dijon mustard
4 anchovy fillets
2 teaspoons kosher salt
freshly ground black pepper
10 tbsp extra virgin olive oil
1/4 cup scallions, finely sliced, both green and white parts
2 tbsp fresh basil leaves, thinly sliced
2 tbsp fresh parsley tightly packed, chopped
1/2 cup capers drained
Salad
1/2 pound green beans, cut into 1-inch lengths
10 ounces canned Italian ,Tonne , drained and flaked.
1 cup cherry tomatoes, halved
1 cup red onion, finely chopped
1/2 cup Kalamata , sliced or chopped
6 hard boiled , quartered
24 anchovies, rinsed and patted dry
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tbsp dijon mustard
3 cups assorted greens
Potato Salad
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until they are just cooked through.
Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
As soon as you can handle them, cut them in half (quarters if the potatoes are larger) and place in a medium bowl.
Toss gently with wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, 3 anchovy fillets, mustard, salt, pepper, and make an emulsion with an immersion blender
Add to the potatoes. Then add the scallions, parsley, basil, capers and toss.
Wait until room temperature before incorporating into the salad.
Salad
In a pot of boiling water, blanch the green beans for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
Make a vinaigrette with the olive oil, mustard , salt and vinegar.
Combine tomatoes, onion, green beans and 3/4 of vinaigrette in a small bowl
Mound the potato salad in the middle of a serving plate,
Mix the assorted greens with the remaining vinaigrette and cover the remainder of the serving plate with mixture
Spread the tomatoes, onions and green bean mixture over the mixed greens.
Spread evenly over the top the quartered eggs, anchovies, flaked tuna and sliced olives and serve.
Delicious as well with slices of seared fresh tuna.
