35 minutes
A traditional French salad with tomatoes, green beans, sweet peppers, cucumbers, eggs, anchovies, and a red wine vinaigrette.
Salt-packed Anchovies, Soaked, filleted, and cut
0 oz
Ripe Tomatoes, Cored and cut into wedges
0 oz
Green Beans, Trimmed
0 oz
Sweet Red Pepper, Cut into thin strips
each
Cucumber, Peeled and sliced
0 oz
Eggs, Boiled and quartered
each
tablespoons
to taste
to taste
Garlic Clove, Peeled and crushed
each
tablespoons
Basil, Chopped
each
1. Prepare Anchovies
Soak the anchovies in water to remove excess salt, then fillet and cut them into small pieces. Set them aside in a bit of olive oil.
2. Salt Tomatoes
Wash and core the tomatoes before cutting them into wedges. Sprinkle them with salt and let them sit to release their juices.
3. Blanch Green Beans
Blanch the trimmed green beans in boiling salted water until tender yet still crisp. Drain and rinse under cold water to stop the cooking.
4. Prepare Eggs
Boil the eggs for 5 minutes for a slightly soft center. Cool in cold water, then peel and quarter them.
5. Make Vinaigrette
Combine vinegar, salt, pepper, and crushed garlic, then let it macerate. Whisk in olive oil and stir in chopped basil.
6. Toss Vegetables
Toss cucumbers, peppers, and green beans in a large bowl with most of the vinaigrette.
7. Dress Tomatoes
Dress the tomato wedges with the remaining vinaigrette separately.
8. Assemble Salad
Assemble the salad by arranging the dressed vegetables on a platter. Garnish with the quartered eggs and anchovy fillets.
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