Warm salad with saffron and anchovies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Jersey royals; (1/2 kg) |
| 1 | pinch | Saffron |
| 1 | tablespoon | Dijon mustard |
| 4 | tablespoons | Sherry vinegar |
| 10 | tablespoons | Extra virgin olive oil |
| 20 | Good anchovy fillets | |
| 2 | tablespoons | Flat leaf parsley |
| 2 | tablespoons | Tomato concass |
Directions
Boil the potatoes in plently of salt water and keep warm.
Soak the saffron in a splash of boiling water and then place it in a blender along with the mustard, vinegar and a seasoning of salt and pepper, blend this mixture and then add the oil in a slow steady. Slice the potatoes and arrange on plates and top with the anchovy, parsley and tomato. Finally drizzle over the dressing.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.