Provençal salad

Provençal salad

By
From
Encyclopedia of Food and Cookery
Serves
4

A richly flavoured salad combining the flavours and colours of the Mediterranean. French mustard with Provençal herbs gives the dressing an authentic flavour.

Ingredients

Quantity Ingredient
1 mignonette lettuce
4 eggs, hard-boiled and quartered
200g tinned tuna, drained and flaked
8 small new potatoes, cooked, peeled and sliced
1 green, yellow or red pepper, cored, seeded and sliced
2 tablespoons black olives, pitted
6 ripe grape tomatoes, quartered
or 4 ripe tomatoes, quartered
3 anchovy fillets, finely chopped
1 tablespoon parmesan cheese, grated

Dressing

Quantity Ingredient
1 tablespoon wine vinegar
3 tablespoons good olive oil
1 garlic clove, crushed
1 teaspoon mustard, flavoured with Provencal herbs
1 sprig fresh thyme, finely chopped, (if available)
freshly ground black pepper
salt

Method

  1. Make a bed of lettuce leaves in a salad bowl. On this, arrange hard-boiled eggs, tuna, potatoes, pepper, olives, tomatoes and anchovies. Chill. Sprinkle with cheese.
  2. To make dressing, shake ingredients in a screwtop jar until well combined. Spoon dressing over salad just before serving and toss at the table.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again