Side

Green beans with fennel, crispy potatoes, olives and white anchovy

Name: Green beans with fennel, crispy potatoes, olives and white anchovy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 500g kipfler potatoes, scrubbed; 500g green beans, trimmed; 2 small fennel bulbs, thinly sliced using a mandoline; 50g pitted Ligurian olives or other small black olives, halved; 6 white anchovy fillets, drained, chopped; 200ml olive oil; Juice of 1 lemon; 1/4 cup (60ml) extra virgin olive oil

Rate now

10m

30m

Green beans with fennel, crispy potatoes, olives and white anchovy

Jump to recipe

by Guillaume Brahimi

Oct 02, 2015

An anchovy-fueled take on the classic nicoise, this salad will also take care of most of your vegetable intake for the day.

500g kipfler potatoes, scrubbed
500g green beans, trimmed
2 small fennel bulbs, thinly sliced using a mandoline
50g pitted Ligurian olives or other small black olives, halved
6 white anchovy fillets, drained, chopped
200ml olive oil
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

Place potatoes in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium and simmer for 20 minutes or until just tender. Drain and set aside to cool.
2.

Meanwhile, bring a saucepan of salted water to the boil. Blanch beans for 1-2 minutes until just tender. Refresh in iced water. Drain. Combine beans, fennel, olives and anchovy in a large bowl.
3.

Slice potatoes in half lengthways. Heat olive oil in a large frypan over medium-high heat. In two batches, cook potato, turning once, for 12 minutes or until golden and crunchy. Drain on paper towel and season with a little salt.
4.

Combine lemon juice and extra virgin olive oil in a bowl, season and whisk to combine. Pour dressing over salad, tossing to coat, then add the warm potato. Serve immediately.