Provence-style Salad Bowl
The eggs and tuna in this recipe provide plenty of valuable protein, while the greens provide tons of heart-healthy minerals and fiber which aids digestion.
Pair this meal with a whole wheat baguette to add another dose of fiber.
Author of this recipe:
- For the salad
- 1 ⅔ cups small, waxy potatoes (washed)
- 2 ¼ cups Green beans (trimmed)
- 2 sprigs summer savory
- 1 Red onion (sliced)
- 1.333 cups Tomatoes (cut into wedge)
- 1 green Bell pepper (cut into strips)
- ½ Cucumber (seeded and sliced)
- 4 Tbsps black Olives
- 12 Anchovy fillet
- 7 ozs Tuna steak
- 1 small Romaine lettuce (torn)
- 2 hard-boiled eggs
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.
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.
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.
Carefully mix all the ingredients apart from the tuna. Cut the eggs into wedges and scatter over the salad with the tuna.
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.