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Provence-style Salad Bowl

Recipe author: EAT SMARTER
Provence-style Salad Bowl
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437
calories
Calories
30 min.
Preparation
easy
Difficulty

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
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
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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.