Provence-style Salad Bowl

Name: Provence-style Salad Bowl
Total time: 30 min
Yield: 4
Ingredients: 1.667 cups small, waxy potatoes (washed); 2.25 cups Green bean (trimmed); 2 sprigs summer savory; 1 Red onion (sliced); 1.333 cups tomatoes (cut into wedge); 1 green Bell pepper (cut into strips); 0.5 Cucumber (seeded and sliced); 4 tablespoons black Olives; 12 Anchovy fillet; 7 ounces Tuna steak; 1 small Romaine lettuce (torn); Basil leaves; 2 hard-boiled eggs; 6 tablespoons olive oil; 2 tablespoons lemon juice; 1 clove garlic (minced); salt; freshly ground peppers

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437

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

Nutritions

Fat	26.06 g
Saturated Fat Acids	3.95 g
Protein	27.74 g
Roughage	8.31 g
Sugar added	0 g
Calorie	437

more nutritions

1 serving contains

Calories	437
Protein/g	27.74
Fat/g	26.06
Saturated fatty acids/g	3.95
Carbohydrates/g	28.07
Added sugar/g	0
Roughage/g	8.31
Cholesterol/mg	123.57
Vitamin A/mg	1,547.25
Vitamin D/μg	1.99
Vitamin E/mg	3.69
Vitamin B₁/mg	0.35
Vitamin B₂/mg	0.47
Niacin/mg	20.03
Vitamin B₆/mg	0.99
Folate/μg	281.32
Pantothenic acid/mg	0.85
Biotin/μg	6.48
Vitamin B₁₂/μg	1.92
Vitamin C/mg	60.32
Potassium/mg	1,411.29
Calcium/mg	157.12
Magnesium/mg	93.82
Iron/mg	4.62
Iodine/μg	36.01
Zinc/mg	1.5

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

For the salad: 1 ⅔ cups
small, waxy potatoes (washed); 2 ¼ cups
Green bean (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 tablespoons
black Olives; 12
Anchovy fillet; 7 ounces
Tuna steak; 1
small Romaine lettuce (torn); Basil leaves; 2
hard-boiled eggs

For the dressing: 6 tablespoons
olive oil; 2 tablespoons
lemon juice; 1 clove
garlic (minced); salt; freshly ground peppers

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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

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.

Step 4/5

Carefully mix all the ingredients apart from the tuna. Cut the eggs into wedges and scatter over the salad with the tuna.

Step 5/5

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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