Provencal Salad

Provencal Salad
Provencal Salad
The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 (main course) servings
Salad Egg Olive Potato Tomato Quick & Easy French Provençal Tuna Green Bean Parsley Capers Gourmet
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1/4 cup champagne vinegar
  • 2 large garlic cloves, minced
  • Carbohydrate 35 g(12%)
  • Cholesterol 201 mg(67%)
  • Fat 33 g(50%)
  • Fiber 8 g(32%)
  • Protein 37 g(74%)
  • Saturated Fat 6 g(29%)
  • Sodium 798 mg(33%)
  • Calories 576

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

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