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Ingredients
US|METRIC
4 SERVINGS
- 4 large eggs (room temperature)
- 1 pt. cherry tomatoes (halved, drizzled with olive oil, seasoned with salt and pepper)
- 8 oz. haricots verts (French green beans, stems removed)
- 4 yellow bell peppers (or red, orange,)
- 6 small potatoes (boiled until fork tender, sliced in half or quartered)
- 2 cucumbers (small, or 1 large, thinly sliced)
- 1/2 head lettuce (such as bib, romaine)
- 6 oz. tuna (packed in oil, drained)
- 6 anchovies (chopped in thirds)
- 2 Tbsp. capers
- 1 handful basil leaves (roughly chopped)
- croutons (Chapons, recipe to follow)
- sea salt
- freshly ground black pepper
- 2 garlic cloves (small)
- 10 basil leaves (chopped)
- 1/2 cup extra-virgin olive oil
- 2 1/2 Tbsp. red wine vinegar
- sea salt
- freshly ground black pepper
- day old bread (such as a baguette)
- extra-virgin olive oil
- garlic powder
- sea salt
- freshly ground pepper
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