PROVENCAL SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Dressing  Misc. Salad 

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