Description
A vibrant and colorful salad from Provence, featuring fresh vegetables, protein-rich tuna, and a zesty vinaigrette.
Ingredients
- 1 lb baby potatoes, cut in two
- 2 tbsp olive oil
- 1 lb fresh green beans
- 4 eggs
- ½ head of lettuce
- 1 cup cherry tomatoes, cut in two
- 2 red onions, sliced
- ½ cup black olives
- 4 tbsp capers
- 200 g canned tuna
- Salt and black pepper to taste
- For the Vinaigrette:
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ clove of garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 390 degrees F (200 degrees C). In a large mixing bowl, combine the baby potatoes with olive oil, salt, and pepper. Arrange the seasoned potatoes on a baking sheet in a single layer and roast for about 25-30 minutes until golden brown and tender.
- While the potatoes are baking, trim the green beans and cook them in boiling salted water for about 7 minutes. Once cooked, quickly rinse them with cold water and then let them cool in a bowl of ice water for 5 to 10 minutes. Drain and set aside.
- Boil the eggs in a pot of water for 10 minutes. After boiling, cool them under cold running water, then peel and cut them in half.
- For the vinaigrette, whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small container until emulsified.
- To assemble the salad, start with a base of chopped lettuce on a large serving dish. Arrange the baked potatoes, blanched green beans, halved cherry tomatoes, sliced red onions, black olives, and capers on top.
- Add the drained tuna in the middle, and gently place the halved eggs around. Drizzle the vinaigrette over the salad and season with extra salt and pepper if desired.
- Finally, garnish with chopped parsley for a touch of color and flavor.
Notes
Use fresh ingredients for the best flavor and consider preparing components ahead of time. This salad is best served cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: French