The South Arm Community Kitchen made a French Potato and Green Bean Salad for the main course.
2 pounds medium potatoes, diced
1 pound small French beans, or small romano or wax beans
4 large eggs
1 tablespoon thinly sliced green onion (or chives)
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
1 bay leaf
l large sprig of thyme
3 garlic cloves, minced
1 tablespoon anchovy paste (or chopped anchovy)
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons wine vinegar
1/3 cup extra virgin olive oil
salt and pepper to taste
6 to 8 anchovy fillets, optional, for garnish
Source: this recipe is adapted from NYTimes Cooking
We had potatoes donated by the Richmond Sharing Farm. Since they are organic, we just scrubbed the potatoes with a brush under running water, leaving the skin on which has a lot of nutrients.
Bring a large pot of well-salted water to a boil. Add the potatoes and bay leaf. Cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 15 minutes. Remove the potatoes and run under cold running water to stop the cooking. Let dry.
Top and tail the green beans. Cut into bite size pieces. In the same pot of salted water, simmer until firm-tender, about 3 to 4 minutes.
Cool under running water and pat dry.
To cook the eggs, bring a medium pot of water to a rapid boil. Add the eggs and cook for 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk. Cool the eggs immediately in ice water, then crack and peel.
Cut each egg in half and season lightly with salt and pepper.
Chopped the herbs and capers.
In a small bowl, stir together the garlic, anchovy, capers, mustard and vinegar. Slowly whisk in the olive oil. Season to taste with salt and pepper. Whisk again before using if the dressing separates.
Combine the potatoes, green beans and herbs in a large bowl. Drizzle with the vinaigrette, saving some for the eggs. Using a large spoon, gently tossed everything to coat well.
Season with salt and pepper to taste.
Top with hard boiled egg and drizzle the remaining vinaigrette on top of the egg.