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Salade Antibes from Provence


  • Cook the potatoes in lightly salted, boiling water until tender, adding the beans towards the end. Drain well and cut the potatoes into quarters.
  • To make the dressing, whisk the mustard with the garlic, vinegar and seasonings.
  • Then add enough oil, little by little, continually whisking to reach sauce consistency. Set aside.
  • Cook the mussels with the white wine, onion and parsley in a wok (or large non-stick heavy-bottomed pan), removing the mussels as they open and discarding any that don't.
  • Then gently toss the fennel, lettuce, tomatoes, olives, anchovies, potatoes, beans, eggs and the shelled mussels with about 2 tbsp drained cooking liquid and the chives in a large bowl with dressing to taste.


  • 6-8 chats (baby potatoes), scrubbed well
  • sea salt & freshly ground pepper
  • 10 small green beans, halved
  • 1 heaped tspn Dijon mustard
  • 1 garlic clove, crushed
  • 1 tbsp red wine vinegar
  • olive oil
  • 3/4 kg mussels, cleaned & debearded
  • a good splash of dry white wine
  • 1 onion, finely chopped
  • a few fresh parsley sprigs
  • ½ fennel bulb, cored & finely sliced
  • inner leaves of 1 cos lettuce
  • 1 punnet cherry tomatoes, halved
  • 2 tbsp pitted black olives
  • a few anchovies
  • 2-3 hard boiled eggs, peeled & quartered
  • 1 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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