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