Potato, green bean and egg salad with salsa verde

Ingredients

For 1 serving

• Potatoes220 g
• Green beans150 g
• Eggs2
• Parsley15 g
• Capers5 g
• Anchovies in oil2
• Extra virgin olive oil10 g
• White wine vinegar1 teaspoon
• Cherry tomatoes80 g
• Saltto taste

Contains: eggs, fish, sulphites

In season: June – September

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily.
2. Meanwhile top, tail and wash the green beans and add them to the potatoes for the last 7 minutes, until tender but crisp; drain everything.
3. In the meantime bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water and peel.
4. Make the salsa verde: wash and dry the parsley, rinse the capers and chop them finely with the anchovies, then whisk them with the oil and white wine vinegar until thick and glossy.
5. Arrange the potatoes, green beans, halved cherry tomatoes and halved eggs on the plate and spoon over the salsa verde.