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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay leaves, thyme, rosemary and peppercorns to the boiling water. Add the potatoes and simmer over moderately high heat until tender, about 20 minutes. Drain the potatoes, reserving the garlic cloves. Discard the seasonings.
Meanwhile, in a small bowl, soak the anchovies in the milk for 10 minutes. Drain the anchovies, then coarsely chop them and transfer to a blender/processor. Add the olive oil and the reserved garlic and puree. With the machine on, slowly add the vinegar. Season with salt and pepper and stir in the parsley and marjoram.
Slice the boiled potatoes 1/4 inch thick and put them in a large bowl. Add half the anchovy dressing and toss gently. Add the green beans, the cherry tomatoes and the remaining dressing, toss gently and serve.
Variation: Use 4 oz. yellow wax beans and 4 oz. green beans.
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