Recipe - Crushed Potato Salad with Lemon Thyme Olive Oil

Vegetables

Crushed Potato Salad with Lemon Thyme Olive Oil

1 egg
1 large boiling potato
8 haricots vertes (French string beans)
2 tablespoons finely chopped of Conservas Ortiz "Bonito del Norte" White Tuna in Olive Oil
3 fillets Ortiz anchovies chopped to a paste Conservas Ortiz Anchovies in Olive Oil
1 tablespoon of
2 tablespoons A L'Olivier Extra Virgin Olive Oil
1 tablespoon capers
1 tablespoon A L'Olivier Lemon & Thyme Infused Extra Virgin Olive Oil
1 black radish
1 pink radish
1 scallion white and green parts, thinly sliced on the diagonal

Time: 1 hour

Yield: 2 SERVINGS

Put the egg in a small saucepan and cover with cold water. Bring to a boil. Cover the pot. Turn off the heat and let the egg cook for 8 minutes.
Remove it from the hot water and plunge it into a bowl of ice water. Peel the shell and chop the egg.
Julienne the radishes and reserve them in a bowl of ice water.
Top, tail and blanch the green beans. Refresh under cold running water. Cut them in half on the diagonal.
Peel the potato, cut into small cubes, and cook in lightly salted, boiling water until tender. Test after 5 minutes. Drain, coarsely mash with the back of a fork.
Put the tuna and the anchovy paste into a mixing bowl.
Add the wine vinegar and olive oil. Mix well.
Add the potato. Stir in the green beans, capers and the chopped egg.
Plate. Drizzle with the Lemon Thyme infused oil, then scatter the radish julienne and scallions over.