Warm Summer Vegetable Salad

Name: Warm Summer Vegetable Salad
Ingredients: 1 small red onion, thinly sliced; 2 anchovy fillets, mashed; 1/4 cup red wine vinegar; 2 Yukon Gold potatoes (1 pound), peeled and cut into eighths; 1/2 pound mixed beans, such as green and yellow romano beans and string beans, halved crosswise; 2 small zucchini, sliced crosswise 1/4-inch thick; 2 small yellow squash, sliced crosswise 1/4-inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 cup chopped basil; 1 garlic clove, finely grated; Salt; Freshly ground black pepper

12 ingredients

8 steps

Ingredients

1 small red onion, thinly sliced
2 anchovy fillets, mashed
1/4 cup red wine vinegar
2 Yukon Gold potatoes (1 pound), peeled and cut into eighths
1/2 pound mixed beans, such as green and yellow romano beans and string beans, halved crosswise
2 small zucchini, sliced crosswise 1/4-inch thick
2 small yellow squash, sliced crosswise 1/4-inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped basil
1 garlic clove, finely grated
Salt
Freshly ground black pepper

Directions

1

Bring a large pot of salted water to a boil.
2

In a large bowl, toss the onion with the anchovies and vinegar.
3

Add the potatoes to the boiling water and cook for 5 minutes.
4

Add the beans and cook for 5 minutes, then add the zucchini and yellow squash and cook for 5 minutes longer.
5

Drain the vegetables very well in a colander.
6

Stir the olive oil, basil and garlic into the onion mixture in the bowl.
7

Gently fold in the vegetables, allowing the potatoes to break up slightly and coat the vegetables.
8

Season with salt and pepper and serve warm or at room temperature.