Salade Provençale

Name: Salade Provençale
Yield: 6 servings
Cuisine: United States
Ingredients: Radishes for garnish; 1 dozen pitted green olives; 2 medium heads of Boston or romaine lettuce; 2 large ripe tomatoes, cut into bitesize wedges; 2 tablespoons finely chopped chives; 1 tablespoon chopped fresh basil; 1 onion, thinly sliced; 1 or 2 garlic cloves, finely minced; 1 teaspoon prepared mustard, preferably Dijon or Düsseldorf; 1 dozen pitted black olives; 2 tablespoons wine vinegar; Salt and freshly ground black pepper; 7 tablespoons olive oil

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 medium heads of Boston or romaine lettuce
2 large ripe tomatoes, cut into bitesize wedges
1

Americas
United States
Gluten-free
Raw
New York
Vegan

Method

Core the lettuce and cut or tear the leaves into bite-size pieces. Place them in a salad bowl and add the tomatoes, onion, garlic, chives, basil and the green and black olives.
Blend the mustard with the vinegar and sprinkle over the salad. Toss lightly, then add the oil and salt and pepper to taste and toss again. If desired, add more vinegar, oil, o