Baby Potato, Asparagus, Green Bean Salad with a Red Onion & Anchovy Dressing
Potato and anchovy dressingIf we added egg and tuna we would almost have niçoise salad. Potatoes and beans just love anchovies, we added a couple faithful’s into the layers with olives, blanched asparagus and crispy fried capers with radish to finish.With the salty ness of the anchovy in the dressing we sweetened it with honey and added roasted garlic.
Ingredients
- 400 g Asparagus peeled and blanched
- 400 g Baby potatoes cooked and sliced
- 300 g Green beans blanched and cut in half
- 200 g Pitted olives
- 100 g Lentils cooked
- 3 ea Radishes shaved
- 50 g Capers fried crispy
- Dressing
- ½ Red Onion chopped fine
- 1 ½ tbsp Anchovies chopped fine
- 2 tbsp Parsley chopped
- 90 ml Olive oil
- 4 cloves roasted garlic mashed
- 2 Tbsp honey
- 45 ml lemon juice
- Black pepper to taste
