Ingredients
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2 large Tomatoes
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2 tablespoons extra-virgin Olive Oil
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2 teaspoons Balsamic vinegar
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2 tablespoons plus 1½ teaspoons Kosher Salt
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½ teaspoon Herbs De Provence
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3 Egg
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1 cup Green Beans
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2 cups toasted Bread
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1 Recipe Red Wine Vinaigrette
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½ cup pitted Black Olives
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6 oil-packed Anchovy
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6 cranks Black Pepper
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2 cups Arugula
Directions
Steps
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1
Done
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Roast the TomatoesPreheat the oven to 350°F. On a rimmed baking sheet, toss the tomatoes with the oil, vinegar, ½ teaspoon of the salt, and the herbes de Provence or thyme. Roast for 25 to 30 minutes, until tender and starting to caramelize. Set aside until ready to serve or store them in the fridge for 3 or 4 days. Or, skip this step and use the tomatoes fresh. |
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2
Done
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Hard-Boil the EggsFill a bowl with ice water and set aside. Bring a saucepan of water to a boil. Add the eggs, decrease the heat to a simmer, and cook for 10 minutes. Remove the eggs from the water and use a spoon to crack their shells before dropping them into the ice water, which will help the cool water to get between the egg and shell perfect for easy peeling. When the eggs are just cool enough to handle, peel and set aside until ready to use or store in the fridge for up to 3 days. |
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3
Done
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Blance the Green BeansFill a large bowl with ice water and set aside. Refill the saucepan with water and bring to a rapid boil. Add 2 tablespoons of the remaining salt and toss in the green beans. Cook until just barely tender, about 30 seconds. Using tongs, transfer the green beans to the ice water. When completely cooled, slice the green beans into pieces and set aside until ready to use or store in the fridge for up to 6 hours, ideally. (You could keep them in the fridge for a couple of days, but they start to lose some of their vibrancy.) |
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4
Done
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Soften the BreadIn a large bowl, toss the bread bits with about half of the vinaigrette and let them sit for a minute or two to soften slightly. |
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5
Done
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Put it Together and ServeAdd the green beans, roasted tomatoes, olives, anchovies, remaining 1 teaspoon salt, and the pepper to the bread and give the salad another good toss. Let the mixture sit for a minute or two, until the tomatoes start to release some of their juices. Toss in the arugula and taste. If desired, add the remaining vinaigrette and toss again or serve the dressing on the side. Slice the eggs into halves or quarters, set on top of the salad, and serve. |
