Colorful Vegetable Salad recipe

Ingredientsfor

Ingredients: 400 grams small cooked new Potato (previously cooked); 200 grams green Beans; 1 small Romaine Lettuce; 2 Tomatoes; 1 Red onion; ½ bunch scallions; 4 Anchovy (in oil); 2 Tbsps White vinegar; 1 Tbsp balsamic vinegar; 1 tsp Mustard; salt; peppers (freshly ground); 4 Tbsps olive oil; Basil (for garnish)

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Preparation

Rinse, trim ends and cook beans in plenty of salted, boiling water, 8-10 minutes. Drain, rinse immediately with ice water and let drain.

Cut potatoes into bite-sized pieces.

Rinse and slice tomatoes.

Rinse, trim and cut scallions into 2 cm long (approximately 3/4 inch long) pieces.

Peel red onion, cut in half lengthwise and cut lengthwise into slices.

Pat anchovies dry with a paper towel.

Separate lettuce into individual leaves, then rinse and spin dry. Tear into smaller, bite-sized pieces if necessary.

To make dressing: Whisk both types vinegar and mustard. Season with salt and pepper and whisk in oil until emulsified. Season again to taste.

Combine salad ingredients in a bowl, toss with dressing and divide among plates. Serve garnished with basil.

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