Vegetable Salad Provencal Recipes

PROVENCAL SALAD

Provencal Salad image

Categories Salad Egg Olive Potato Tomato Quick & Easy Tuna Green Bean Parsley Capers Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 15

Ingredients

For dressing
1/4 cup Champagne vinegar
2 teaspoons Dijon mustard
2 large garlic cloves, minced
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
For salad
1 pound green beans, trimmed and halved
1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
2 (6-ounce) cans tuna in olive oil, drained
12 ounces cherry tomatoes, halved
1/2 cup pitted Kalamata olives (3 ounces)
3 tablespoons rinsed drained bottled capers (1 ounces)
1/2 cup finely chopped flat-leaf parsley
4 hard-boiled large eggs, quartered

Steps:

Make dressing:
Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
Make salad:
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 with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
Gently flake tuna and toss with 1 tablespoon dressing.
Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

PROVENCAL VEGETABLE GRATIN

Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

VEGETABLES PROVENCALE

Vegetables Provencale image

Quick, easy and delicious combination of vegetables with parmesan cheese. Perfect accompaniment to any meat.

Provided by Chris from Kansas

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 small onion, chopped
2 tablespoons cooking oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, quartered
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley

Steps:

In a skillet over medium heat, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper.
Reduce heat to low; cover and cook for 5-6 minutes or until the vegetables are almost tender. Stir in tomatoes; heat through.
Sprinkle with parmesan cheese and parsley.

PROVENCAL GREEN SALAD

Provencal Green Salad image

Avoid hunger between destinations: Take a simple, protein-packed green salad along on your travels. Also Try:Travel Tabbouleh

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

2 small red new potatoes
Coarse salt and freshly ground pepper
1/4 pound green beans, trimmed and cut into thirds
1/4 cup oil-cured black olives, such as Moroccan
1 rib celery, thinly sliced on the bias
1 hard-boiled egg, finely chopped
1 tablespoon coarsely chopped fresh dill
1 (7.76-ounce) jar Italian olive oil-packed tuna
Caper Vinaigrette

Steps:

Place potatoes in a medium saucepan with enough water to cover; bring to a boil over medium-high heat. Immediately reduce heat to a simmer; cook until potatoes are easily pierced with the tines of a fork, about 15 minutes. Drain, cool, and cut into quarters.
Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Prepare an ice-water bath; set aside.
Add green beans to boiling water and cook until tender, about 4 minutes. Immediately transfer to ice-water bath to cool; drain.
Place potatoes, green beans, olives, celery, egg, dill, and tuna in a large bowl. Add vinaigrette and toss to combine; season with salt and pepper.

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