Instructions: This variation on Salade Nicoise is a favorite luncheon main course of my vegetarian friends. You can leave the anchovies out of the dressing if you must, but then be sure to add 1/4 teaspoon of fine sea salt. You can make all the components ahead of time, but dont assemble the salad until you are ready to serve.

Vinaigrette:
In a bowl, whisk together the anchovies, mustard, garlic and vinegar. Add the oil, one tablespoon at a time, whisking constantly. Set the dressing aside so the flavors can mellow.

Potato Salad:
Bring a large pot of water to a boil. Add the potatoes and cook until they are tender when pierced with a fork.

Trim the green beans and blanch in a large pot of salted boiling water for about 4 minutes. Remove from the heat immediately and refresh in an ice water bath to stop the cooking. Toss with about 2 tablespoons of the vinaigrette While the potatoes are still hot, but cool enough to handle, slice them thickly and layer them in a wide, shallow bowl. Sprinkle each layer with some of the vermouth, red onion and parsley. Pour the vinaigrette and olives on top and, with your hands, gently toss the potatoes with the olives and dressing. Wipe the sides of the dish; add salt and pepper, to taste.

Cover with plastic wrap and let the potatoes sit at room temperature for at least 1 hour before serving.

To Serve:
To serve, arrange atop the spinach and garnish with more olives and very thinly sliced red onions.

Teachers Tip: Any waxy potato, such as Yukon Gold or Rattes, will work well in this salad.

Wine Tip: I particularly like a Provencal white with this salad. Now that La Vieille Ferme wines are widely available, I hope youll make them part of your pantry.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.