Lunch – Yellow and Green Bean Salad with Potatoes, Capers and Eggs

226 g Fingerling potatoes
75 g leek, white part washed and sliced
2 tbsp. red wine vinegar or sherry vinegar
6 tbsp. extra virgin olive oil
fine sea salt
freshly ground black pepper
120 g yellow and green beans
¼ small red onion, thinly sliced
6 radishes, thinly sliced
1 large celery stalk, sliced
35 g green olives, pitted
1 tbsp. capers, plus brine
10 g fresh flat leaf parsley and tarragon
4 hard-boiled eggs, peeled and halved each
Maldon flaky sea salt

Preheat oven to 400 ⁰F/200 ⁰C. Cut potatoes in half, place on a baking sheet lined with parchment paper or silicone mat and sprinkle with sea salt and freshly ground black pepper. Bake for 10 minutes. Add leeks and continue to bake until tender, about 10 to 15 minutes.

Meanwhile, whisk together vinegar, oil, 1 coffee spoon of fine salt and pepper to taste and set aside.

Place the cooked potatoes and leeks on a plate in an even layer. Pour in about 80 ml of dressing and set aside while you prepare the rest of the salad. Bring another pot of water to a boil, with a bowl of salted ice water nearby. Put the green beans in the boiling water; cook for a few minutes and transfer them to the ice water to stop the cooking. Drain and dry them.

Mix the beans, onions, radishes, celery, olives, capers (with their brine), parsley and tarragon with the rest of the dressing in a large bowl and transfer to the dish. Add the eggs, sprinkle with flaky salt and serve at room temperature.

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