Wed 1 Aug 2007
Please excuse the quality of this photo. I forgot to take the photo when I had the plate outside on our table and this is just a corner of the part of the dish.
This provencal salad is very easy to make, really tasty and when you set the plate on the table everyone goes, “Wow!” and they tell you that it looks like art. The hard part is cooking the potatoes and green beans and, if you want, grilling a tuna steak or two.
8 ounces green beans
1 pound potatoes, peeled and cut into cubes (I do this after boiling)
1 small lettuce in bite size pieces
4 ripe plum tomatoes
1 small cucumber, peeled and cut into cubes
1 green or red bell pepper cut into thin slices
4 hard boiled eggs, peeled and quartered
24 black olives, nicoise if you have them
1 can of tuna in water, or grilled tuna steak
Make a vinaigrette-my recipe is 6 Tab. olive oil, 3 Tab. vinegar, 1 teaspoon of mustard to bind it together. I also add some chopped parsely.
Cook the green beans in boiling water until tender, followed by the potatoes. Put some of the vinaigrette on the potatoes when cooled down.
Arrange lettuce on a platter, top with tomatoes, cucumber and pepper putting them in a ring around the platter. then put an inner circle of string beans with the potatoes in the middle. Arrange the eggs, olives and tuna on top and garnish with basil leaves and chopped parsley. You can drizzle the vinaigrette on top but I usually pass a bowl around instead. You can also put anchovies on the salad and smash them up in the salad dressing if you wish but I’m not fond of them. Top with croutons.
It’s a good dish for company and doesn’t require much time cooking. Very nice when it’s hot outside. I usually serve some cold tomato soup or gazpaccho before.