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.

　　

Ingredients

4 servings

　　3 salt-packed anchovies

　　3/4 pound ripe tomatoes

　　Salt

　　1/4 pound green beans, trimmed

　　1 sweet red pepper, cut in half, stem, seeds, and veins removed

　　2 medium or 1 large cucumber

　　2 eggs

　　1 1/2 tablespoons red wine vinegar

　　Salt

　　Fresh-ground black pepper

　　1 garlic clove, peeled and crushed

　　4 tablespoons extra-virgin olive oil

　　5 basil leaves, chopped

　　

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.

　　The Art of Simple Food