| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Thoroughly, Modern, British |
1 |
servings |
INGREDIENTS
| 500 |
g |
Jersey royals; (1/2 kg) |
| 1 |
pn |
Saffron |
| 1 |
tb |
Dijon mustard |
| 4 |
tb |
Sherry vinegar |
| 10 |
tb |
Extra virgin olive oil |
| 20 |
|
Good anchovy fillets |
| 2 |
tb |
Flat leaf parsley |
| 2 |
tb |
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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