Traditionally, this salad from southern France is made with anchovies and tuna. We’ve taken some liberties with our version, which is perfect for the vegetarian palate. With the additions of marinated red onion and new potatoes, this salad will satisfy the whole family. Adding slices of tempeh or hard-boiled egg gives the salad enough protein to stand on its own as the perfect light lunch.
- 2 red onions, thinly sliced
- 2 stalks celery, sliced
- 5 Tbs. olive oil
- 1/4 cup minced fresh flat-leaf parsley
- 3 cloves garlic, minced
- 2 Tbs. minced fresh basil
- 1 to 2 Tbs. red wine vinegar
- 1/4 tsp. dried oregano
- 1/4 to 1/2 cup good-quality black olives, whole or pitted
- 5 small new potatoes, quartered
- 2 cups string beans, sliced into 1-inch pieces
- 2 cups wax beans, sliced into 1-inch pieces
- 1 cup canned white beans, rinsed and drained
- 1/2 lb. fried tempeh
- 2 or 3 hard-boiled eggs, quartered
Combine onions, celery, oil, parsley, garlic, basil, vinegar, oregano, olives, salt and freshly ground pepper in shallow serving dish. Allow mixture to marinate while you prepare the rest of the salad.
Bring large pot of water to a boil. Add potatoes; simmer 5 minutes. Add string and wax beans; simmer until beans and potatoes are tender, about 5 minutes. Drain well and set aside.
An hour or so before serving, combine the bean-potato mixture with marinated vegetables. Add more oil or vinegar if desired and toss well. Serve on bed of lettuce and garnish with one or more optional ingredients.
- Calories: 195
- Carbohydrate Content: 20 g
- Fat Content: 12 g
- Fiber Content: 5 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 100 mg