Provence-style salad bowl 

Provence-style salad bowl
437 kcal


Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories437 kcal(22%)
Protein28 g(56%)
Fat26 g(33%)
Carbohydrates28 g(11%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER


For servings

For the salad
1 ⅔ cupssmall, waxy potatoes washed
2 ¼ cupsGreen bean trimmed
2 sprigssummer savory
1Red onions sliced
1 ⅓ cupstomatoes cut into wedge
1green Bell pepper cut into strips
½Cucumber seeded and sliced
4 tablespoonsblack Olives
12Anchovy fillet
7 ouncesTuna steak
1small Romaine lettuce torn
Basil leaves
2hard-boiled eggs
For the dressing
6 tablespoonsolive oil
2 tablespoonslemon juice
1 clovegarlic minced
freshly ground peppers


1 Boil the potatoes (in their skins) in salted water for 20-25 minutes until tender. Drain well, refresh in iced water, and peel and cut into wedges.
2 Cook the beans in boiling, salted water with the savory for 6-8 minutes, until cooked but still retaining a little bite. Take out, refresh in cold water and drain.
3 Drain the olives and anchovies. Wash the tuna, pat dry and cut into strips. Fry briefly in 2 tbsp olive oil. Season with salt and pepper.
4 Carefully mix all the ingredients apart from the tuna. Cut the eggs into wedges and scatter over the salad with the tuna.
5 Whisk together all the ingredients for the dressing in a small bowl, seasoning to taste with salt and pepper. Drizzle over the salade niçoise and serve.


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