A bean recipe for every taste:
A household name all over the world, probably the best known, the most typical of Provençal recipes. At the same time, however, it is certainly the one that has been the most maligned. What has not been offered everything together under this name! Of course, you can use basically everything that the summer offers in terms of fresh produce. But they must be of first-class quality, otherwise it will not be a pleasurable leaf salad, but a tasteless mishmash. It belongs in the baking dish lined with lettuce leaves:
tender green beans cooked al dente
skinned and seeded tomato quarters
thin bell pepper rings
thin onion rings
boiled potatoes
boiled eggs
watered anchovy fillets
tuna marinated in olive oil
small black (Nice) olives
perhaps chopped savory
basil leaves according to the season.
The salad dressing is whipped from 1 to 2 tbsp hot pepper, mustard, salt, 1 to 2 tbsp, so only a little vinegar, but with enough oil (about 4 tbsp) and poured over it only at the end. Everyone mixes the ingredients on his own plate the way he likes it.
Serve with: garlic baguette
by Marina Meuth and Bernd Neuner-Duttenhofer