Salad with Italian Long Beans and Sardines

Cook Time 45 minutes | Serves 4

INGREDIENTS

1/2 lb Italian long beans
1/2 lb Yukon gold potatoes
4 soft boiled eggs
1 handful of radishes sliced
6 boneless canned sardines or tuna
1 lemon
1/4 cup finely sliced onion
1/4 cup champagne vinaigrette
1/4 cup parsley
1 tsp Malden salt
1 Tbsp olive oil

directions

• Bring a pot of water to a boil. Add enough salt to make the water salty. In a large bowl, create an ice bath. Blanch the beans in the boiling water for 7 minutes then put them in the ice bath to stop them from cooking.
  

• Put the potatoes in a separate pot and cover them with enough water to cover the potatoes by an inch. Bring the water to a boil, add a tablespoon of salt and reduce the temperature so the potatoes cook while the water is simmering, about 15 min. Take them out and cut them into halves.
  

• Peel the eggs and cut them into quarters.Take the beans out of the ice bath and dry them. Cut them into two pieces if too long.
  

• In a big bowl, mix together the beans, potatoes, eggs, radishes, onions and sardines. Zest the whole lemon over the bowl. Pour 1/4 cup of your favorite champagne vinaigrette over the ingredients and toss. Season with salt and pepper.
  

• Lastly, top with the chopped parsley, a good finishing salt and olive oil.