More Great Recipes: Dressing | Misc. Salad

Provencal Salad


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

For dressing

* 1/4 cup Champagne vinegar
* 2 teaspoons Dijon mustard
* 2 large garlic cloves, minced
* 1/2 teaspoon sugar
* 1/3 cup extra-virgin olive oil


For salad

* 1 pound green beans, trimmed and halved
* 1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
* 2 (6-ounce) cans tuna in olive oil, drained
* 12 ounces cherry tomatoes, halved
* 1/2 cup pitted Kalamata olives (3 ounces)
* 3 tablespoons rinsed drained bottled capers (1 ounces)
* 1/2 cup finely chopped flat-leaf parsley
* 4 hard-boiled large eggs, quartered


Make dressing:


Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until blended.


Make salad:


Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.


Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.


Gently flake tuna and toss with 1 tablespoon dressing.


Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51077 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
Oreo Balls
Oreo Balls
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart