Vegetable Salad Provencal Recipes

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.

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot.
• Add onion and garlic and cook, stirring, until onion is transparent, about 5 minutes. Remove and set aside.
• Add 2 more tablespoons of oil and heat until very hot.
• Add peppers and cook, stirring frequently, until pepper is tender-crisp, about 5 minutes. Remove and set aside.
• Add remaining oil and heat until very hot.
• Add squash and cook, stirring frequently, until tender-crisp, about 5 minutes.
• Return onions and green peppers to skillet.
• Stir in basil, coriander, bay leaf, salt, pepper, lemon juice and wine. Mix well.
• Increase heat to high and bring to a boil.
• Reduce heat.
• Spread tomatoes on top of mixture.
• Cover and simmer over low heat for 5 minutes.
• Gently place mixture in a shallow serving dish.
• Cover and refrigerate at least 4 hours.
• Toss lightly and sprinkle with parsley just before serving.