Tomato, Green Bean, Potato and Olive Salad
On vacation in France with 10 other family members we all took turns to help in the kitchen – preferably quick and easy. This was my contribution one night. I had intended just a simple tomato and green bean salad with those thin French green beans and then I made it more substantial by adding some cooked new potatoes and some pitted black olives that were lurking in the fridge and tossed it with my anchovy vinaigrette.
I had no scales or measurements available, so just take sliced tomatoes or halved cherry tomatoes, greens beans cooked ‘al dente’ and baby new potatoes (halved) in roughly equal amounts. Add in some chopped black olives and toss with anchovy vinaigrette – see below
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
1 tbsp. parsley – finely chopped
1 garlic clove – finely chopped
3 anchovies – finely chopped