Warm Salad With Saffron And Anchovies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | British, Modern, Thoroughly | 1 | Servings | |
INGREDIENTS
| 500 | g | Jersey royals, 1/2 kg |
| 1 | pn | Saffron |
| 1 | T | Dijon mustard |
| 4 | T | Sherry vinegar |
| 10 | T | Extra virgin olive oil |
| 20 | Good anchovy fillets | |
| 2 | T | Flat leaf parsley |
| 2 | T | Tomato concass |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 188.5mg
Potassium: 80.7mg
Carbohydrates: 4.5g
Fiber: <1g
Protein: <1g