Salad nicoise
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Salad nicoise
  Salad    Vegetables  
Last updated 6/12/2012 1:02:14 AM. Recipe ID 25724. Report a problem with this recipe.
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      Title: Salad nicoise
 Categories: Salads, Vegetables
      Yield: 8 servings
 
      8 oz Beans; green, topped & tail
     16 ea Potatoes; new, small, peele
      4 ea Eggs- hard boiled, sliced
      1 cn Tuna; 7 1/2 oz drained
      3 ea Tomatoes; cut in wedges
    1/2 ts Mustard; dijon
      1 ea Garlic clove- finely chopped
      2 T  Vinegar; red wine
    1/2 c  Olive oil
      1 T  Parlsey- finely chopped
      1 T  Chives; fresh chopped
      8 ea Anchovy fillets (opt)
     16 ea Olives; black
 
    Cook green beans in pot of boiling water,add green beans and boil
  till tender crisp, about 2-3 minutes. Refresh with cold cold water
  and dry.
   In large pot of salted water, bring potatoes to a boil. Cook till
  tender, about 8 minutes.
   Combine green beans, potatoes, tuna, tomatoes in large bowl. In small
  bowl, whisk together  mustard, garlic and vinegar. Add oil slowly,
  then parsley and chives. Season with pepper and pour over
  ingredients. Top with eggs, anchovy fillets and eggs.
   If green beans aren't available, you can use green and or red pepper.
  President's Choice Memories of Gilroy garlic sauce can be added to
  olive oil, instead of chopped garlic.
  
  from Lucy Waverman's Cooking School Cookbook
 




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Recipe ID 25724 (Apr 03, 2005)

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