Fresh Vegetable Salad

Ingredients

• 400 g small boiled early potatoes (from the day before)
• 200 g Green beans
• 1 small romaine lettuce
• 2 Tomatoes
• 1 Red Onion
• 0.5 bunch spring onions
• 4 anchovies (in oil)
• 2 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• basil (for garnish)

Instructions

1. 1.

   Wash, trim, and cut ends of beans; boil in heavily salted water for about 8-10 minutes. Drain, shock in ice water immediately, then drain again.

2. 2.

   Cut potatoes into bite-sized pieces.

3. 3.

   Wash tomatoes and slice them.

4. 4.

   Wash spring onions, trim, and cut into ~2 cm long pieces.

5. 5.

   Peel red onion, halve lengthwise, and cut into strips.

6. 6.

   Pat anchovies dry with paper towels.

7. 7.

   Separate lettuce into leaves, wash, rinse, spin dry, and tear into bite-size pieces if desired.

8. 8.

   Whisk vinegar, mustard, salt, and pepper; beat in olive oil until emulsified. Taste and adjust seasoning.

9. 9.

   Combine salad ingredients, fold in dressing, plate, and garnish with basil before serving.