*  Exported from  MasterCook  *
 
                         SALAD NICOISE (WAVERMANS)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Beans -- green, topped & tail
   16                    Potatoes -- new, small, peele
    4                    Eggs- hard boiled, sliced
    1       cn           Tuna -- 7 1/2 oz drained
    3                    Tomatoes -- cut in wedges
      1/2   ts           Mustard -- dijon
    1                    Garlic clove- finely chopped
    2       tb           Vinegar -- red wine
      1/2   c            Olive oil
    1       tb           Parlsey- finely chopped
    1       tb           Chives -- fresh chopped
    8                    Anchovy fillets (opt)
   16                    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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