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Provencal Salad

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Provencal Salad

Provencal Salad

amanda

Equipment

  • - Blender

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowl

  • - Mandoline Slicer

  • - Vegetable Peeler

  • - Measuring Cups and Spoons

  • - Salad Spinner

  • - Glass Salad Bowls

  • - Silicone Ice Cube Trays

  • - Piping Bag with a Star Nozzle

Ingredients

  • 1/4 cup Champagne vinegar

  • 2 teaspoons Dijon mustard

  • 2 large garlic cloves, minced

  • 1/2 teaspoon sugar

  • 1/3 cup extra-virgin olive oil

  • 1 pound green beans, trimmed and halved

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

  • 2 (6-ounce) cans tuna in olive oil, drained

  • 12 ounces cherry tomatoes, halved

  • 1/2 cup pitted Kalamata olives (3 ounces)

  • 3 tablespoons rinsed drained bottled capers (1 ounces)

  • 1/2 cup finely chopped flat-leaf parsley

  • 4 hard-boiled large eggs, quartered

Instructions

1

Instruction 1

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

Instruction 2

Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts 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.
3

Instruction 3

Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
4

Instruction 4

Gently flake tuna and toss with 1 tablespoon dressing.
5

Instruction 5

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.
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