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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Great French Provencal salad full of flavor and very healthy. Found this and made some very liberal adjustments . Ingredients:
4 small potatoes, peeled and cut into bite-size cubes |
16 fresh green beans, ends trimmed and halved, or 8 oz. fava beans |
4 cups butter lettuce leaves - washed and dried. |
14 oz. canned light tuna meat in olive oil drained and broken into chunks or 1 grilled tuna steak cut into small cubes. |
2 or 3 tomatoes cut into wedges |
1/4 red onion thin sliced and separated into rings |
4 anchovy fillets halved lengthwise. |
3 eggs, hard boiled and quartered |
1 small cucumber, peeled and thin sliced. |
16 (or more) black olives, nicoise or calamata, either whole or coarse chopped. |
handful of capers |
3 or 4 tbsp evoo (olive oil). |
2 tbsp of red wine or balsamic vinegar (use a good one). |
1/2 tspn dijon mustard. |
salt and pepper. |
1(+) garlic clove, minced |
1/2 green or red pepper, seeded and thinly sliced. |
Directions:
1. Lightly salt the tomatoes and set aside.
2. Steam potatoes until tender (~ 8-10 minutes), adding the beans for the last 3 to 5 minutes, set aside to cool.
3. Place the lettuce, cucumber slices, anchovies, tuna, olives, onion, green peppers, capers, & potatoes in a bowl and toss gently. (Note: can also make a bed with the lettuce on a salad plate and arrange the other ingredients.)
4. Arrange the tomatoes and eggs on the salad.
5. DRESSING:
6. In a small screw top jar, mix the olive oil, vinegar, garlic, Dijon mustard, and (to taste) salt and pepper and shake to combine.
7. Pour dressing evenly over the salad to serve.
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