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Title: Benno's Summer Vegetable & Potato Salad w/Anchovy Dressin
Categories: Vegetables, Potatoes, Seafood, Dairy, Herbs
Yield: 4 Servings

4 oz Yellow wax beans
4 oz Thin green beans
6 cl Garlic
2 Bay leaves
1 Thyme sprig
1 Rosemary sprig
1/2 ts Black peppercorns
12 sm Unpeeled fingerling
- potatoes; scrubbed
2 Oil-packed anchovy fillets
1/4 c Milk
1/4 c Extra-virgin olive oil
2 tb Red wine vinegar
Salt & fresh ground pepper
1 tb Chopped parsley
1/2 ts Chopped marjoram
12 Cherry tomatoes; halved

In a saucepan of boiling salted water, cook the yellow
beans until just tender, 3 minutes. Using a slotted
spoon, transfer the beans to a baking sheet and let
cool. Add the green beans to the boiling water and cook
until just tender, 2 minutes. Using the slotted spoon,
add the green beans to the baking sheet. Let cool, then
pat dry.

Add the garlic, bay leaves, thyme, rosemary and
peppercorns to the boiling water. Add the potatoes and
simmer over moderately high heat until tender, about 20
minutes. Drain the potatoes, reserving the garlic
cloves. Discard the seasonings.

Meanwhile, in a small bowl, soak the anchovies in the
milk for 10 minutes. Drain the anchovies, then coarsely
chop them and transfer to a blender. Add the olive oil
and the reserved garlic and puree. With the machine on,
slowly add the vinegar. Scrape the dressing into a bowl,
season with salt and pepper and stir in the parsley and
marjoram.

Slice the boiled potatoes 1/4" thick and put them in a
large bowl. Add half of the anchovy dressing and toss
gently. Add the yellow and green beans, the cherry
tomatoes and the remaining dressing, toss gently and
serve.

By Jonathan Benno; August 2005

RECIPE FROM: https://www.foodandwine.com

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