“This is a salad, variations of which I make over and over. In the summer when there are wonderful tomatoes, it includes them. This time of year, it's greens and potatoes, still warm, mixed with garbanzos and anchovy and vinaigrette.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. If the potatoes are small, halve them; if they are larger, slice them
  2. Keep the potatoes warm
  3. Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
  4. Slowly add the olive oil while whisking to form an emulsion
  5. Combine the warm potatoes, onions, chick peas and basil in a large bowl
  6. Pour the dressing over the potato mixture and toss
  7. Arrange spinach on four plates
  8. Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
  9. Mound potato mixture on top of spinach

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