Ingredients
2 pounds potatoes
1 Bay leaf and thyme sprig
3 smashed garlic cloves
1 tablespoon chopped anchovy and capers, each
2 teaspoons dijon
4 tablespoons white wine vinegar
1/3 grams olive oil
1 pound green beans
1 tablespoon chopped chives
2 tablespoons chopped parsley and basil each
6 anchovy fillets garnish
8 ounces arugula
Preparation
boil potatoes, bay leaf and thyme about 30 minutes. Remove and cool.
While potatoes are cooking, make vinaigrette: stir together garlic, anchovy, capers, mustard and vinegar. Whisk in olive oil. season to taste with sald and pepper.
When potatoes are cool, cut into 1/4 inch pieces and put in a bowl, season wtih salt and pepper and half the vinaigrette. set aside
prepare beans, simmer in salted water 4 minutes then cool under cold water and pat dry.
