Provencal Salad

Provencal Salad
Photo by Romulo Yanes

Ingredients

  • ½ cup pitted Kalamata olives
  • 12 ounces cherry tomatoes
  • 2 6-ounce cans tuna in olive oil
  • 1 pound green beans
  • ¼ cup Champagne vinegar
  • 1/3 cup extra-virgin olive oil
  • ½ teaspoon sugar
  • + 6 more ingredients
    • 2 large garlic cloves
    • 2 teaspoons Dijon mustard
    • 1 pound small yellow-fleshed potatoes such as Yukon Gold
    • ½ cup flat-leaf parsley
    • 4 large eggs
    • 3 tablespoons bottled capers

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

View full recipe at Epicurious

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