Saffron, Potatoes and Green Bean Salad
Cooking Time: 25 m
- New potatoes – 600 g
- Green beans – 250 g
- Broad beans – 250 g
- Chopped parsley – 30 ml
- Vegetable broth – 60 ml
- Pepper – a pinch, freshly ground
- Mixed herbs like chicory, parsley, dill – 15 ml
- Powdered saffron – a pinch
- Extra-virgin olive oil – 60 ml
- Salt – To taste
Peel the potatoes and cook for 25 minutes in salted water, adding saffron. Drain. Cook the broad beans for 5 minutes in salted water, then drain.
Wash and sort beans and blanch them in boiling salted water for 5 minutes. Drain.
Make a vinaigrette with the oil, vinegar and herbs. Salt and pepper. Mix with potatoes and beans. Leave to marinate for 30 minutes and divide into bowls or glasses and serve.