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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of well-salted water to a boil. Add the potatoes, bay leaf and thyme branch. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 30 minutes. Remove and let cool slightly. | 2. While the potatoes are cooking, make the vinaigrette: In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates. | 3. When the potatoes are cool enough to handle, remove the skins with a paring knife and carefully cut into pieces 1/4-inch thick, or slightly thicker. Put the slices in a low bowl, season lightly with salt and pepper and add half the vinaigrette. Using your hands, gently coat the potatoes with the vinaigrette, taking care not to break them. Cover and set aside at room temperature. | 4. Top and tail the beans. Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry. | 5. To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel. Cut each egg in half and season lightly with salt and pepper. | 6. When ready to serve, season the beans with salt and pepper, then dress with the remaining vinaigrette. | 7. Combine the dressed beans and potatoes, using hands to toss, and pile onto a platter. Sprinkle with chives, parsley and basil and arrange the eggs over the top. Garnish with anchovy fillets, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs		698.5331	158.6668	18.5973	0.8165
salt pepper				-	-	-	-
bay leaf	1			-	-	-	-
thyme	1			-	-	-	-
garlic clove	3		smashed	-	-	-	-
anchovy	1	tablespoon	chopped	-	-	-	-
caper	1	tablespoon	chopped	1.9780000000000002	0.4205	0.203	0.07400000000000001
dijon mustard	2	teaspoons		-	-	-	-
white wine vinegar	4	tablespoons		-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
romano cheese	1	1		-	-	-	-
egg	4		hard-cooked	286.0	1.44	25.12	19.02
chive	1	tablespoon	sliced	0.9	0.1305	0.0981	0.0219
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
anchovy fillet	6 -8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.