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This
classic Provençal salad explodes with flavor and
is also a powerhouse of valuable nutrients: the tuna and
anchovies provide protein and are a rich source of omega-3
fat, the olives and olive oil supply heart-healthy monounsaturated
fat, the eggs provide protein and vitamins, the potatoes
provide energy-giving carbohydrates, as well as plenty of
potassium and fiber, and the salad vegetables add more fiber
as well as a healthy dose of phytochemicals and antioxidants.
Talk about good food that's good for you!
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| 2
small potatoes—peeled and cut into bite-size cubes |
| 16
green beans—ends trimmed and halved |
| 4
cups butter lettuce leaves—washed and dried |
| 14
oz (420g) canned light meat tuna in olive oil—drained
and broken into chunks |
| 2
tomatoes—cut into wedges |
| ¼
red onion—thinly sliced and separated
into rings |
| 4
anchovy fillets—halved
lengthways |
| 3
eggs—hard-boiled, peeled and quartered |
| 16
black olives (Niçoise
are ideal) |
| 3
tablespoons extra
virgin olive oil |
| 2
tablespoons red or white wine vinegar |
| 1
clove garlic—minced (crushed) |
| ½
teaspoon Dijon mustard |
| ½
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
STEAM
the potatoes for until tender (around 8-10 minutes), adding
the beans for the last 5 minutes of cooking, then set aside
to cool. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes,
onion, anchovies, eggs and olives on a serving platter.
PLACE the remaining ingredients in a small jar with a screw-top
lid and shake to combine. POUR the dressing evenly over
the salad to serve.
Variation:
For a more opulent version, you can poach or grill fresh
fillets of salmon or tuna, allow to cool, and cut into cubes
to replace the canned tuna.
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