Not exactly. Loosely inspired by this NYT recipe. I boiled peeled yellow potato wedges in salted water and blanched halved green beans in the same. Made a dressing of white wine vinegar, chopped shallot and parsley, fresh thyme, anchovy paste, Dijon, capers, a little honey, lots of black pepper and salt, and whisked in canola and olive oils. Added the potatoes while hot and then the green beans. Chilled a little before dinner. It was really good.
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