Name: Green salad with anchovy dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Fish/Seafood
Ingredients: 200.00 g green beans blanched; 200.00 g asparagus blanched; 200.00 g broccoli long stemmed, blanched; 200.00 g mangetout; 250.00 g peas fresh, blanched; 1.00 handful fresh mint; 1.00 egg yolk raw; 1.00 cloves garlic cloves, crushed; 8.00 anchovy fillets; 15.00 ml Dijon mustard; 200.00 ml fresh chillies 573; 1.00 lemon lemon zest and juice; 40.00 ml crème fraîche or sour cream; 15.00 ml capers chopped; 30.00 ml fresh Italian parsley finely chopped; 5.00 ml salt and freshly ground black pepper to taste

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Ingredients (16)

200.00 g	green beans — blanched
200.00 g	asparagus — blanched
200.00 g	broccoli — long stemmed, blanched
200.00 g	mangetout
250.00 g	peas — fresh, blanched
1.00 handful	fresh mint

Anchovy Salad Dressing: hard-boiled eggs ? use only the mashed yolks

1.00	egg yolk — raw
1.00 cloves	garlic — cloves, crushed
8.00	anchovy fillets
15.00 ml	Dijon mustard
200.00 ml	fresh chillies — 573
1.00 lemon	lemon — zest and juice
40.00 ml	crème fraîche — or sour cream
15.00 ml	capers — chopped
30.00 ml	fresh Italian parsley — finely chopped
5.00 ml	salt and freshly ground black pepper — to taste

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Method:

1. Mix all the vegetables in a mixing bowl with
the mint leaves.

2. Prepare the salad dressing: Place the
mashed egg yolks, raw yolk, garlic, anchovy
fillets and mustard in a food processor and
pulse to form a smooth purée. Slowly add the
olive oil while the food processor is set on low.

3. Add the lemon zest and juice and the
crème fraîche. Pour the dressing into a bowl,
add the capers and parsley and season with
salt and freshly ground black pepper.

4. Drizzle the salad dressing over the
vegetables in the mixing bowl and serve the
remaining dressing in a bowl.