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Ingredientes
- 750 gm small red Pontiac potatoes
- 500 gm green beans
- 1 x red capsicum
- 4 x cloves garlic, chopped
- 4 x anchovy fillets, (optional) (4 to 6)
- 1/2 c. extra virgin olive oil
- 1/2 tsp dry chilli flakes two lemons, juice of
- 2 Tbsp. French seeded mustard
- 3 Tbsp. white wine vinegar salt and pepper to taste
- 300 gm mixed salad greens of your choice
- 3 Tbsp. capers
- 1/2 c. Kalamata olives, stones removed
- 500 gm Dungeness or possibly other crab meat
- 1/2 c. assorted fresh herbs such as chives, basil, parsley, thyme, minced
Direcciones
- Wash the potatoes but don't peel. Quarter them and place them in a saucepan with water to cover. Add in 1 Tbsp. of salt and bring the potatoes to the boil. Simmer for about 10 min or possibly till the potatoes are almost tender.
- Drain the potatoes well then arrange them on a wire rack or possibly baking sheet to dry.
- Meanwhile, finely slice the red capsicum. Simmer the green beans and sliced capsicum in a little warm water for 1 minute then drain and rinse in cool water to halt the cooking time. Set aside to cold.
- In a large jug, mix the chopped garlic, anchovy fillets, extra virgin olive oil, dry chilli flakes, lemon juice, mustard and vinegar together till quite smooth then season well with salt and lots of black pepper.
- Place the potatoes, beans and capsicums in a large mixing bowl and drizzle with a little of the dressing. Toss thoroughly to coat the vegetables.
- On individual serving plates, arrange some washed salad leaves then top with a generous amount of the potato mix. Add in some capers, kalamata olives, crab meat and assorted herbs and serve immediately, drizzled with a little additional dressing.
