Savory vegetable salad
Ingredients
- For the dressing
- 2 egg yolks
- 1 tsp Dijon mustard
- salt
- 125 milliliters olive oil
- 2 Tbsps 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 Tbsps Caper
- 18 black Olives
- 4 Anchovy fillet
- freshly ground peppers
Preparation steps
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.
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.
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.