Ingredients
For the salad:
- 400 g baby new potatoes
- 300 g green beans, trimmed
- 1 medium red onion, thinly sliced
- 300 g cherry tomatoes, halved
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar (good quality)
- 1 tablespoon fresh lemon juice
- 4 anchovies, finely chopped
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- 1/2 teaspoon sea salt
- freshly ground pepper, to taste
Instructions
- Gently boil the potatoes in salted water until tender, about 10-12 minutes, depending on size. Drain and set aside to cool slightly.
- Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water and transfer to a large salad bowl.
- Once the potatoes are cool enough to handle, cut them in half lengthwise (or in wedges for bigger ones) and transfer to the salad bowl. Add the red onion and tomatoes.
- In a small bowl, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss to combine.
- Taste and season with more salt and pepper, if desired. Serve at room temperature and enjoy!