This composed salad is based on a recipe from Provence. It makes a delightful lunch or light dinner. The summer vegetables are set off by the piquant anchovies and rich hard-cooked egg.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Soak and fillet: 3 salt-packed anchovies.
Step 2
Cut the fillets lengthwise into strips and coat them with a bit of olive oil.
Step 3
Wash and core: 3/4 pound ripe tomatoes.
Step 4
Cut into small wedges and season with: Salt.
Step 5
Blanch in salted boiling water until tender: 1/4 pound green beans, trimmed.
Step 6
Drain and lay out to cool.
Step 7
Cut into thin strips: 1 sweet red pepper, cut in half, stem, seeds, and veins removed.
Step 8
Peel and cut into bite-size wedges, large pieces, or slices: 2 medium or 1 large cucumber.
Step 9
Place in a saucepan of water and bring to a boil: 2 eggs.
Step 10
Cook at a gentle boil for 5 minutes, then cool in cold water.
Step 11
Mix together in a small bowl: 1 1/2 tablespoons red wine vinegar, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and crushed.
Step 12
Stir to dissolve the salt and then let sit a few minutes to macerate. Whisk in: 4 tablespoons extra-virgin olive oil, 5 basil leaves, chopped.
Step 13
Taste for salt and acid and adjust as necessary.
Step 14
Peel the eggs and cut them into quarters. Season the cucumbers, peppers, and green beans with salt and then toss with three quarters of the vinaigrette. Arrange on a plate. Dress the tomatoes, tossing gently, and arrange around the vegetables. Garnish the salad with the eggs and the strips of anchovy fillet.
Variations
Step 15
For a more substantial salad, grill or pan sear 3/4 pound fresh tuna, leaving it quite rare. Break the tuna into pieces, dress with a bit of the vinaigrette, and arrange on the plate with the vegetables.
Step 16
Serve the salad on a bed of lettuce or arugula.
Step 17
Roast the peppers, then peel and seed them, and cut into strips.
