Ingredients:
2 lbs red potatoes, scrubbed,unpeeled and boiled
4 hard-boiled eggs
1 cup red onions, sliced thin
1 lb baby spinach, stemmed,washed and dried
1 cup fresh basil leaves, torn
2 cups cooked chickpeas ( or canned chick peas)
4 anchovies, mashed
1 lemons
1 1/2 tablespoons Dijon mustard
3/4 cup extra virgin olive oil
4 cloves garlic, mashed
salt and pepper
Directions:
If the potatoes are small, halve them; if they are larger, slice them
Keep the potatoes warm
Whisk together the juice from the lemon and the mustard and the mashed garlic and anchovies
Slowly add the olive oil while whisking to form an emulsion
Combine the warm potatoes, onions, chick peas and basil in a large bowl
Pour the dressing over the potato mixture and toss
Arrange spinach on four plates
Slice each hardboiled egg into quarters; arrange four quarters of egg on each plate
Mound potato mixture on top of spinach
Servings: 4
Time preparation: 20 min.
Time total: 65 min.