Savory Vegetable Salad

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Savory Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the dressing
2 egg yolks
1 teaspoon Dijon mustard
salt
125 milliliters olive oil
2 tablespoons lemon juice
freshly ground peppers
For the salad
150 grams Frozen pea
80 grams little green Beans (Kenya)
3 waxy potatoes
1 carrot
salt
4 cooked Artichoke hearts (canned)
30 grams Cornichon
2 tablespoons Caper
18 black Olives
4 Anchovy fillet
freshly ground peppers
How healthy are the main ingredients?
saltolive oilpotatocarrotArtichoke heartsOlive

Preparation steps

1.

For the salad, thaw peas in a colander. Rinse beans, trim and cut into 2 cm (approximately 3/4 inch) pieces. Peel potatoes, rinse and cut into 2 cm (approximately 3/4 inch) cubes. Rinse the carrots, peel, rinse again and cut into 1 cm (approximately 1/2 inch) cubes. Cook peas, potatoes and carrot successively in boiling salted water until al dente, then drain and let cool.

2.

Drain artichoke hearts, cut into quarters and place in a large bowl. Finely dice the cornichons and add to the bowl with the capers. Pit 10 olive, cut into slices and add to the bowl. Chop the anchovies finely and add to the bowl. Mix in cooked vegetables.

3.

For the dressing, puree egg yolks, mustard and ¼ teaspoon salt in a blender.  Gradually add the olive oil, first a drop at a time, then in a thin stream, stirring constantly until creamy. Season with lemon juice, salt and pepper and pour over the salad. Toss gently with 2 large spoons and let marinate for 1 hour. Then season with salt and pepper and serve garnished with remaining olives.