Provencal Salad

Ingredients for Provencal Salad

• 60ml Champagne vinegar

• 2 teaspoons Dijon mustard

• 2 large garlic cloves, minced

• 1/2 teaspoons sugar

• 80ml extra-virgin olive oil

• 450g green beans, trimmed and halved

• 450g small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold

• 2 (170g) cans tuna in olive oil, drained

• 350g cherry tomatoes, halved

• 120ml pitted Kalamata olives (90g)

• 45ml rinsed drained bottled capers (30g)

• 1/2 cup finely chopped flat-leaf parsley

• 4 hard-boiled large eggs, quartered

How to make Provencal Salad

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

Cook beans in a pot of boiling salted water (2 tablespoons salt for 5.7L 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.