Salade Provençale
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Summer is salad season and where better to look for inspiration than Provence? Famous for its brightly-coloured market stalls piled high with fresh fruit and veg, it’s also a region blessed with briny anchovies, fragrant herbs and the best rosé to wash it all down with. This recipe works perfectly as a starter or as a light lunch – al fresco, of course!
Recipe courtesy of Le Domaine du Mas de Pierre, Relais & Châteaux, in Saint-Paul de Vence
Salade Provençale
- 1 iceberg lettuce
- 100 g green beans
- 20 variously coloured cherry tomatoes
- 1 red bell pepper
- 1 green bell pepper
- 1/2 bunch of radishes
- 8 quail eggs
- 4 slices of focaccia
- 40 g tapenade
- 80 g anchovies
- 150 g Niçoise olives
- Basil leaves
- 100 ml olive oil
- Fleur de sel (or sea salt flakes)
For the mayonnaise:
- 1 egg yolk
- 1 teaspoon mustard
- 150 ml sunflower oil
- 1 teaspoon vinegar
- 1 pinch of salt
- 1/2 teaspoon pepper
- 100 g canned tuna in oil
- 2 anchovy fillets
- Prepare a classic, tangy mayonnaise, then mix in the finely chopped tuna and anchovies. Stir well until smooth and evenly blended.
- Wash all the vegetables. Cut the iceberg lettuce into 4 slices and set aside.
- Trim the green beans and cook them in salted water for 10 to 15 minutes. Cut into 3 cm pieces and set aside.
- Halve the cherry tomatoes.
- Peel the bell peppers and cut them into 3 cm triangles.
- Slice the radishes.
- Boil the quail eggs for 3 minutes, peel them, cut them in half and set aside.
- Spread a bit of mayonnaise on four plates, place a slice of lettuce on each, and spread a little more mayonnaise on top. Arrange all the ingredients attractively: peppers, green beans, tomatoes, anchovies, radishes, olives and quail eggs.
- Drizzle with olive oil, sprinkle with fleur de sel and basil leaves, and serve.
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