Salade nicoise (#7)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Green beans, ends trimmed |
| ½ | pounds | Small potatoes, unpeeled, |
| . cut into 1-inch chunks | ||
| 1 | cup | Canned chick-peas, drained |
| 1 | can | (14- or 16-oz.) Artichoke |
| . hearts, drained | ||
| 6 | ounces | (to 8 oz.) Jar roasted |
| . peppers, drained; or 2 | ||
| . small red bell peppers, | ||
| . roasted* | ||
| 4 | eaches | Plum tomatoes, quartered |
| 1 | small | Red onion, sliced |
| 1 | cup | Pitted, imported black |
| . olives | ||
| 1 | can | (6-oz.) Tuna, drained |
| 2 | eaches | Eggs, hard-cooked and |
| . quartered | ||
| 4 | eaches | (to 6) anchovies (optional) |
| 1 | cup | Salad Dressing |
Directions
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