Provence-style Salad Bowl

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Provence-style Salad Bowl
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
437
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie437 kcal(21 %)
Protein27.74 g(28 %)
Fat26.06 g(22 %)
Carbohydrates28.07 g(19 %)
Sugar added0 g(0 %)
Roughage8.31 g(28 %)
Vitamin A1,547.25 mg(193,406 %)
Vitamin D1.99 μg(10 %)
Vitamin E3.69 mg(31 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.47 mg(43 %)
Niacin20.03 mg(167 %)
Vitamin B₆0.99 mg(71 %)
Folate281.32 μg(94 %)
Pantothenic acid0.85 mg(14 %)
Biotin6.48 μg(14 %)
Vitamin B₁₂1.92 μg(64 %)
Vitamin C60.32 mg(63 %)
Potassium1,411.29 mg(35 %)
Calcium157.12 mg(16 %)
Magnesium93.82 mg(31 %)
Iron4.62 mg(31 %)
Iodine36.01 μg(18 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.95 g
Cholesterol123.57 mg
Author of this recipe:

Ingredients

for
4
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
7 ounces
1
small Romaine lettuce (torn)
2
hard-boiled eggs
For the dressing
6 tablespoons
2 tablespoons
1 clove
garlic (minced)
freshly ground peppers

Preparation steps

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.