Salade nicoise (#7)

Yield: 4 servings

Measure Ingredient
½ pounds Green beans, ends trimmed
½ pounds Small potatoes, unpeeled,
\N \N . cut into 1-inch chunks
1 cup Canned chick-peas, drained
1 can (14- or 16-oz.) Artichoke
\N \N . hearts, drained
6 ounces (to 8 oz.) Jar roasted
\N \N . peppers, drained; or 2
\N \N . small red bell peppers,
\N \N . roasted*
4 eaches Plum tomatoes, quartered
1 small Red onion, sliced
1 cup Pitted, imported black
\N \N . olives
1 can (6-oz.) Tuna, drained
2 eaches Eggs, hard-cooked and
\N \N . quartered
4 eaches (to 6) anchovies (optional)
1 cup Salad Dressing

1. Cook the beans in a pot of boiling salted water 4 to 5 minutes, until cooked and crisp. Rinse under cold water; drain.

2. Place the potatoes in a saucepan of cold water. Heat to a boil.

Simmer 10 to 12 minutes, until tender. Rinse; drain.

3. On a large platter, arrange separate piles of all ingredients; crisscross the anchovies over the quartered eggs.

4. Serve the dressing on the side.

TIP: * To roast bell peppers char the whole peppers, carefully turning them over a gas burner using metal tongs; or place them on a baking sheet under the broiler, turning occasionally until blackened.

Transfer to a paper bag. Close the bag and let "steam" 15 minutes.

Peel and discard the blackened skin. Remove the stems and seeds.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson

Submitted By IRIS GRAYSON On 05-08-95

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