Green Bean Salad, Provençal

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This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone "Simca" Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil. Although Ms. Beck gives measurements for dry herbs we'd never use them. We feel that this salad should only be made with the freshest of ingredients.

Green Bean Salad, Provençal
(Salade de haricots verts, Provençal)

1 1/2 pounds tender young green beans
1 large or 2 small very tender fennel bulbs, washed and trimmed
4 small ripe tomatoes, peeled and seeded
Handful of fresh chervil (1/2 teaspoon dried)
6 ounces small Mediterranean type black olives - pitted
12 -18 anchovy fillets packed in oil
3 medium sized eggs, hard boiled and quartered
1 1/2 tablespoons fresh basil (if dried, less)

Slice the beans into halves lengthwise. Cook them in boiling salted water until they are tender but still a little firm. Drain. Refresh under cold running water. Drain. Thinly slice the fennel and quarter the tomatoes. Add these to the beans, chervil and olives in a bowl. Drain the anchovy fillets and wipe them on a paper towel. Sprinkle over the salad. Add the hard boiled eggs over the salad. Sprinkle the basil over the salad. Refrigerate 2-3 hours. Top with Garlic-basil vinaigrette. Serve.

Garlic-basil vinaigrette

3 large cloves garlic, peeled
6-8 fresh basil leaves, washed and patted dry
1/4 cup extra virgin olive oil
3 tablespoons wine vinegar
Salt and freshly ground black pepper to taste

Smash the garlic with a heavy knife, and then smash it with the basil. Add the olive oil very slowly to make a fine paste. Add the vinegar and season with salt and pepper.

Serves 4

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