国产热热热精品,亚洲视频久久】日韩,三级婷婷在线久久,99人妻精品视频,精品九热人人肉肉在线,AV东京热一区二区,91po在线视频观看,久久激情宗合,青青草黄色手机视频

chinadaily.com.cn
left corner left corner
China Daily Website

French potato and green bean salad

Updated: 2012-08-07 14:11
( The New York Times)

French potato and green bean salad

French potato and green bean salad [Photo/The New York Times]

COOK TIME 1 hour

Ingredients

2 pounds medium potatoes, like Yukon Gold or Yellow Finn

Salt and pepper

1 bay leaf

1 large thyme sprig

3 garlic cloves, smashed to a paste with a little salt

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

1/3 cup extra virgin olive oil

1 pound small French beans, or small romano or wax beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

8 ounces arugula, optional.

Preparation

1. Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly.

2. While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.

3. When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature.

4. Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

5. To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper.

6. When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. (Reserve 2 tablespoons vinaigrette for the arugula, if using.)

7. Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. Dress the arugula and send it to the table separately.

YIELD 4 to 6 servings.

The New York Times

Related Stories

Samui sunshine plates 2012-08-06 14:32
Creating identity with food choices 2012-08-06 14:23
Award-winning Italian food 2012-08-04 07:46
Israel plans to tax junk food 2012-08-03 09:43
Taibai Duck 2012-08-03 09:10
Cultural Tip: Chopsticks 2012-08-02 10:39
...
马公市| 乌拉特中旗| 临西县| 广丰县| 泸州市| 大埔县| 昌邑市| 启东市| 东城区| 拉萨市| 咸宁市| 桐柏县| 吉林省| 宽城| 左贡县| 吴川市| 邵武市| 兴和县| 措勤县| 团风县| 方山县| 巩留县| 台前县| 厦门市| 临西县| 天峨县| 东港市| 盐边县| 阿拉善右旗| 磐石市| 嘉黎县| 溧水县| 隆安县| 云安县| 宁乡县| 喀喇| 德化县| 宜良县| 阳泉市| 林州市| 晋宁县|