Title: Warm Salad with Saffron And Anchovies
Categories: Thoroughly, Modern, British
Yield: 1 servings

500 g Jersey royals; (1/2 kg)
1 pn Saffron
1 tb Dijon mustard
4 tb Sherry vinegar
10 tb Extra virgin olive oil
20 Good anchovy fillets
2 tb Flat leaf parsley
2 tb Tomato concass

Boil the potatoes in plently of salt water and keep warm.

Soak the saffron in a splash of boiling water and then place it in a
blender along with the mustard, vinegar and a seasoning of salt and pepper,
blend this mixture and then add the oil in a slow steady. Slice the
potatoes and arrange on plates and top with the anchovy, parsley and
tomato. Finally drizzle over the dressing.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.