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.

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