Salade provençale

Name: Salade provençale (Provençal Salad)
Yield: Serves 4
Cuisine: France
Ingredients: 6 whole salted anchovies, rinsed and dried; 3–4 crunchy white endives, leaves left on; 2 pale green, crisp frisée; 2 pale green, crisp frisée; 2 or 3 cloves garlic, finely crushed; Black pepper; Sea salt; Dash or two of wine vinegar; 4 free-range eggs, hard-boiled and halved; 2 lb (1 kg) tomatoes, some green, some ripe, quartered; 1 handful black olives; 1 wine glass best-quality olive oil

Provençal Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 pale green, crisp frisée
3–4 crunchy white endives, leaves left on
6 whole salted anchovies, rins

Europe
France
Side dish
Starter
Pescatarian
Provence
Mediterranean
Gluten-free

Method

Gently combine all the ingredients with your fingers in a large salad bowl, adding the eggs last. Fluff the heavy ingredients to the top of the salad.