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Serves 6

For the Garlic mayonnaise:
1 egg yolk, 1 tbsp roasted garlic, and 3/4 cup first pressed olive oil
For the salad
12 oz slender asparagus
3 tbsp first pressed olive oil
8 oz cherry tomatoes
10 oz green beans
8 oz baby carrots
4 eggs, hard-boiled
1 fennel bulb
2 red bell peppers, roasted
8 oz small cooked new potatoes
2 Boston lettuce heads, washed, leaves separated
6 oz radishes, trimmed
7 oz anchovies in oil, drained (reserve 6 for the dressing)
½ cup black olives, pitted
3 tbsp capers
sea salt and fresh pepper tot taste
For the anchovy dressing:
6 reserved anchovies, chopped – 6 scallions, sliced – 5 tbsp Italian parsley, chopped – juice of a half lemon – 3 tsp sherry vinegar – 2/3 cup first pressed olive oil

Make the garlic mayonnaise by putting the egg yolk in a small bowl, add roasted garlic with a pinch of salt and mix in with the egg yolk. Gradually add the oil, literally drop by drop. When the mayonnaise begins to look thick, stir in a teaspoon of water, then continue adding the oil until it is all incorporated into the mayonnaise. Season, cover the bowl, and keep in the refrigerator.

Cook the asparagus spears in the olive oil and allow them to cool. Cut the tomatoes in half. Briefly cook the beans in well-salted water, drain and cool. The carrots can also be cooked. Or they can be left raw. Cut the eggs lengthwise into halves or quarters, and chopped the fennel into narrow strips. Cut the bell peppers into fairly large strips.

In a small bowl , mix together all the ingredients for the anchovy dressing, season, and put to one side. Start assembling the salad by placing the drained, cooled beans and potatoes in a mound in the middle of the dish. Arrange all the other vegetables around the edge, dividing each vegetable into four bunches. Place the eggs, anchovies, olives, capers on top. Spoon the anchovy dressing over the top. Serve the garlic mayonnaise separately and let everyone help themselves to Boston lettuce and mayonnaise.