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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Recipe author: EAT SMARTER

My cookbook

437

calories

Calories

30 min.

Preparation

easy

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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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