Summer Vegetable and Potato Salad with Anchovy Dressing
INGREDIENTS
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4 ounces yellow wax beans
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4 ounces thin green beans
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6 garlic cloves
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2 bay leaves
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1 thyme sprig
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1 rosemary sprig
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1/2 teaspoon black peppercorns
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12 small fingerling potatoes, scrubbed but not peeled
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2 oil-packed anchovy fillets
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1/4 cup milk
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1/4 cup extra-virgin olive oil
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2 tablespoons red wine vinegar
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Salt and freshly ground pepper
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1 tablespoon chopped parsley
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1/2 teaspoon chopped marjoram
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12 cherry tomatoes, halved
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