Put the potatoes in a large pot of wellsalted water. Bring to a boil over medium-high heat and cook until the potatoes aretender, 5 to 10 minutes. Drain and when cool enough to handle, cut them in half. Transfer to a large bowl and toss with the reserved onion and a couple of spoonfuls of the dressing.
Bring a large pot of well-salted water to a boil over medium-high heat. Remove the fava beans from their pods and cook them in the boiling water until tender, about 2 minutes. Drain and run under cold water to stop the cooking. Pinch the dull, olive-colored skin and slip each bean out (you should have about 2 cups beans). Discard the skins. (Alternatively, cook the haricots verts in the water until tender, 2 to 3 minutes.)
In a medium bowl, toss the tomatoes with the olives and season with a few grinds of pepper.
Arrange the potatoes and onions, tomatoes and olives, favas, and lamb on a large serving platter. Garnish with the caper berries. Drizzle with the remaining dressing and season to taste with salt and pepper.
Note: This recipe contains a raw egg. If that’s a concern, use a pasteurized egg.
Wonderful. Thank you!
This salad looked really good, but the recipe seems to abruptly end before finishing; does the recipe call for you to toss the potatoes and tomatoes in the dressing? The dressing is wonderful and has a great consistency. I did give the veggies and potatoes all a light toss in the dressing, and replaced the fava beans with fresh asparagus and artichoke hearts. Using multicolored tomatoes, and adding quartered hard boiled eggs and a few olives to the platter made a great meal for a small dinner gathering. Thanks!
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