Provencal Salad

Provencal Salad is a taste of France! Yes, here is the recipe -

ingredients  

French beans - 200 gm

Baby potatoes - 150 gm

Vinegar - 2 tsp

Olive oil - 1 tbsp

Spinach - 5 leaves

Tomatoes (quartered) - 2 nos

Green or red bell pepper - 1

Cucumber (peeled and cut into small pieces) - 1 no

Boiled egg - 4 nos

for garnishing

Basil leaves

For dressing

Mustard sauce - 1 tbsp

Vinegar - 2 tsp

Sunflower or salad oil - 2 tbsp

Olive oil - 1 tbsp

Salt and pepper to taste

method

(To make this non-vegetarian salad one can use canned tuna or salmon).

To prepare the dressing - blend all the ingredients with a hand blender.

Drop the French beans into boiling water added with salt, for 3 minutes or until just tender but certainly not cooked completely. The beans should remain crunchy. Drain and keep aside. Add the peeled baby potatoes in the same water and allow these to simmer till tender but never over-cooked.

Wash the spinach properly and drop it into boiling water for about half a minute, drain and use. Place all the ingredients in a salad dish. Decorate the eggs on the side and drizzle with the dressing just when ready to serve.