Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients: 4 eggs • 500g unpodded broad beans • 6 baby artichokes • 1 lemon • 1kg tomatoes • 1 small cucumber • 1 small green bell pepper (Bull’s Horn variety) • 10 pink radishes • 6 spring onions • 1 clove garlic • 100g unpitted black Niçoise olives • 12 anchovy fillets • 6 stalks of basil • 4 tbsp. olive oil • salt and pepper
1. Cook the eggs for 10 minutes in boiling water then peel them. Shell the broad beans. Prepare the artichokes (see method p. 12-13). Cut them into quarters and rub cut edges immediately with lemon to prevent them from oxidizing.
2. Cut the tomatoes into small cubes. Sprinkle with salt to draw out the liquid. Peel the cucumber in stripes then cut into cubes. Wash the pepper and cut in half, remove the seeds and chop finely. Wash and finely slice the radishes. Finely chop the spring onions. Cut the eggs into quarters.
3. Rub a large earthenware bowl with the garlic clove to lightly perfume the salad. Place the drained tomatoes at the bottom of the bowl, save the juice. Top with all the remaining ingredients and olives ending with the boiled eggs and anchovies. Mix the olive oil with the tomato juice, add chopped basil and freshly ground pepper. Season the salad with this "dressing" just prior to serving and toss at the table.
Note: If you have leftover salad, use it to fill a sandwich. This was probably how the Pan Bagnat was invented!
“Provence, les meilleures recettes”By Estérelle PayanyPhotographs: Emanuela CinoStyling: Anne LoiseauPublished by Editions Hachette Cuisine (June 2014)Collection Fait Maison Made in France