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This recipe for SALAD NICOISE, by , is from The Women of River Club Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Claeys
Added: Monday, March 9, 2009


2 7-ounce cans white meat albacore tuna (water or oil) drained
5 large or 8 medium potatoes, boiled, cooled, peeled and sliced in inch circles
6 hard-cooked eggs, peeled and halved
2 tomatoes, each cut into 6 wedges
12 pitted black olives (nicoise or Greek work best)
pound (2 cups) small green beans, cooked until tender-crisp, drained and cooled
3 medium red onions, sliced thin
1 green pepper, cut into 1/3 inch thin strips
Optional: 2 anchovy fillets, chopped

1/3 cup red wine vinegar (I use raspberry vinegar)
2/3 cup olive oil
1 garlic clove, minced
tsp. Dijon mustard
tsp. sugar
Salt and pepper to taste
2 tsps. finely chopped fresh parsley

1. In a small bowl or in a jar with tight lid, beat or shake all dressing ingredients until well mixed.

2. Place cooked potatoes, tomatoes and cooked green beans in individual small bowls. To each bowl add cup dressing. Cover and marinate in refrigerator 2 hours.

3. Cover a large platter or chilled individual plates with lettuce leaves. Arrange tuna, onion slices, olives, potato slices, egg, tomato, green pepper and green beans on lettuce. Garnish if desired, with anchovies. Serve with remaining dressing.

Yield: 6 servings.




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