Salades Blanches

Name: Salades Blanches (Warm Bean, Cauliflower, and Potato Salads Dressed with a Spicy Vinaigrette)
Cuisine: France
Ingredients: 6 anchovy fillets, minced; 3 scallions, finely minced; ½ cup parsley, minced (reserve 2 tablespoons for garnishing the salad); ½ cup parsley, minced (reserve 2 tablespoons for garnishing the salad); 1 teaspoon tarragon a few drops of Tabasco sauce; 1 teaspoon tarragon a few drops of Tabasco sauce; ⅓ cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon salt or more, according to your taste; freshly ground white pepper; 3 garlic cloves, crushed; 1 teaspoon freshly grated nutmeg

Warm Bean, Cauliflower, and Potato Salads Dressed with a Spicy Vinaigrette

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

The secret of these salads is that the sauce is added when the vegetables are warm. It is quickly absorbed and the salads steam with the powerful fragrance of olive oil, herbs, scallions, anchovies, and garlic.

Cauliflower or potato salad can be made in less than half an hour. If you use dried beans (Great Northern beans, lentils, or chickpeas) for a salad, you must let them soak overnight and then cook them the next day for about 1½ hours.