Provencal Salad Free Recipe!
Provencal Salad - Serves 4 to 6 People
Ingredients:
- 8 ounces green beans
- 1 pound new potatoes, peeled/cut - 1 inch pieces
- white wine vinegar and olive oil
- 1 small Romaine lettuce, washed
- 4 ripe plum tomatoes, quartered
- 1 small cucumber, peeled, seeded and diced
- 1 green or red bell pepper, thinly sliced
- 4 hard-boiled eggs, peeled
- 24 Nicoise or black olives
- 8-ounce can tuna, drained
- 2-ounce can anchovy fillet in olive oil, drained
- Basil leaves
- Garlic croutons
Ingredients to prepare the anchovy vinaigrette:
- 1/4 cup Dijon mustard
- 2-ounce can anchovy fillets in olive oil, drained
- 1 garlic clove, crushed
- 1/4 cup lemon juice or white wine vinegar
- 1/2 cup extra virgin olive oil ground black pepper
Start by making the anchovy vinaigrette. Place the mustard, anchovies, and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper.
With a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin stream, along with the olive oil whisking until the dressing is smooth and creamy.
Now drop the green beans into a large saucepan of boiling water and boil for 3 minutes until they are tender and crisp. Move the beans to a colander with a slotted spoon, then rinse under cold running water.
Cook the potatoes in the same boiling water for 15 minutes, until tender, then drain. Sprinkle with a little vinegar, olive oil, and vinaigrette.
Arrange the lettuce on a platter with the tomatoes, cucumber, pepper, beans, and potatoes.
Next add the eggs, olives, tuna, and anchovies on top and garnish with the basil leaves. Drizzle with the remaining vinaigrette and serve with garlic croutons.
