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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a salad, variations of which I make over and over. In the summer when there are wonderful tomatoes, it includes them. This time of year, it's greens and potatoes, still warm, mixed with garbanzos and anchovy and vinaigrette. Ingredients:
2 lbs red potatoes, scrubbed,unpeeled and boiled |
4 hard-boiled eggs |
1 cup red onion, sliced thin |
1 lb baby spinach, stemmed,washed and dried |
1 cup fresh basil leaf, torn |
2 cups cooked chickpeas (or canned chick peas) |
4 anchovies, mashed |
1 lemon |
1 1/2 tablespoons dijon mustard |
3/4 cup extra virgin olive oil |
4 cloves garlic, mashed |
salt and pepper |
Directions:
1. If the potatoes are small, halve them; if they are larger, slice them
2. Keep the potatoes warm
3. Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
4. Slowly add the olive oil while whisking to form an emulsion
5. Combine the warm potatoes, onions, chick peas and basil in a large bowl
6. Pour the dressing over the potato mixture and toss
7. Arrange spinach on four plates
8. Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
9. Mound potato mixture on top of spinach
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