Sommer Dining Table
Teema Shallow Serving Bowl

2 people

45 minutes

For the dressing:
3 oil-packed anchovy fillets
2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil

For the salad:
1 tablespoon kosher salt
3 small Yukon Gold potatoes
4 ounces haricots verts, ends trimmed
1 large organic egg
4 leaves Bibb lettuce
4-ounce can oil-packed sardines, drained
1/4 cup niçoise olives (halved and pitted halved pitted Kalamata olives)
1 tablespoon very thinly sliced Vidalia onion
1 heirloom tomato, cut into wedges (optional)
Maldon salt and cracked black pepper

1. Make the dressing. Mince the anchovies and smear into a paste using the side of a broad kitchen knife. Put in a small bowl and whisk in the vinegar, mustard, and oil until emulsified.

2. Make the salad. Bring a 1-quart saucepan of water and the kosher salt to a boil. Fill a large bowl with cold water and ice. Drop the potatoes in the boiling water and boil for 20 minutes. Remove the potatoes with a slotted spoon and put in the ice water. Add the haricots verts to the boiling water. Cook for 30 seconds, then remove with a slotted spoon to the ice water.

3. Add the egg to the boiling water and cook for 8 minutes. Remove with a slotted spoon to the ice water and let cool completely. Peel and cut into quarters.

4. Cut the potatoes into quarters and haricots verts into halves.

5. Arrange the lettuce leaves on a platter. Compose the potatoes, haricots verts, egg, sardines, olives, onion, and tomato in rows on top. Spoon the dressing over the salad, season with Maldon salt and cracked pepper, and serve.

“The better the food is, the less you have to do to it. It’s about not obscuring the food, but being smart and intentional about flavor combinations.” — Julia Sherman

Hepburn Glassware