Provençal Green Bean Salad

Ingredients

• 500 gBean
• 300 gPotato
• 200 gZucchini
• 200 gTomato
• 45 mlOil
• 5 gGarlic
• 15 mlVinegar
• 12 gSardelle
• 6 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Peel the potatoes and cut into approx. 2 cm pieces.
   • Trim and wash the green beans.
   • Slice the zucchini into rounds or half-moons.
   • Slice or dice the tomatoes (optional).
2. 2

   Cooking

   • Bring a large pot of water to the boil and salt generously (about 4 g of the total salt goes into the cooking water).
   • Add the potato pieces and cook 10–12 minutes until nearly tender.
   • Add the zucchini 3–4 minutes before the end of the potato cooking time.
   • Cook the green beans 4–6 minutes (depending on thickness), then plunge into very cold water for about 1 minute and drain well.
3. 3

   Dressing & Serving

   • Rub the bottom of a large bowl with half a garlic clove for a subtle garlic note.
   • Whisk vinegar and olive oil in the bowl, season with salt (remaining 2 g) and freshly ground pepper.
   • Toss the warm or lukewarm potatoes, zucchini, green beans and tomatoes with the dressing.
   • Optional: add anchovy fillets or serve them on top, adjust seasoning and serve.