Salade Nicoise

1/2 cup olive or salad oil
3 T. red wine vinegar       
1/2 tsp. salt and freshly ground pepper     
1 tsp. Dijon mustard       
1 clove garlic, pressed     
 2 cups green beans, fresh, frozen or canned
3 new potatoes, cooked, peeled and diced (11/2 cups)      
1 red or green sweet pepper, julienne       
3 sweet pickled yellow banana peppers, julienne
8 anchovy filets, drained       
1 small red dnion, sliced in rings
1 can tuna, drained       
12 small tomatoes, halved
1 dozen ripe olives       
3 hard-cooked eggs, quartered 

Ahead of time, make dressing by shaking together in a jar the first five ingredients.
Cook fresh or frozen green beans until barely tender and drain. Drizzle a few drops of
dressing over potatoes  while warm. Cut anchovies into pieces. At serving time,  toss
beans, potatoes, peppers, anchovies and onions with about half of the dressing. Add salt
and pepper to taste. Heap in a mound on a platter or arrange  attractively in a shallow
bowl with tuna in the center. Garnish with tomatoes, olives and eggs.  Cover with rest
of dressing.
Serves 6     

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