Salade nicoise

Yield: 4 servings

Measure Ingredient
8 \N Tiny new potatoes
4 \N Eggs
1 pounds French green beans (haricots
\N \N Verts)
1 medium Cucumber
12 \N Anchovy fillets, soaked in
\N \N Milk 2 hours
8 \N Scallions
8 \N Tiny artichokes
1 cup Nicoise olives
\N \N Juice of 1/2 lemon
6 tablespoons Extra virgin olive oil
10 ounces Mesclun salad (about 9
\N \N Cups)

Place potatoes in a sauce pan with water to cover and boil until tender, about 10 to 12 minutes. Drain and cool. Quarter the potatoes and set aside.

Hard boil eggs by placing in boiling water and cooking 9 minutes.

Remove and plunge into ice water. When cool, peel and quarter and set aside. Place French green beans in boiling salted water and cook until al dente, about 2 to 3 minutes. Remove and refresh in ice water. Slice cucumber into paper thin rounds and place in a large mixing bowl. Trim artichokes of outer leaves, slice paper thin and toss into bowl with cucumbers. Slice scallions on bias, paper thin and add to bowl. Add anchovies, olives, lemon sauce and olive oil and season with salt and toss to mix well. Add potatoes, eggs, French green beans and mesclun to bowl. Toss well and serve.

Yield: 4 servings as a light lunch MEDITERRANEAN MARIO SHOW #ME1A15

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