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Salad Nicoise Recipe

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This recipe for Salad Nicoise, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristi Schilloff
Added: Sunday, October 11, 2009


2 lbs green beans, cooked crisp
2 peppers sliced into rings (red or yellow)
1 lb cherry tomatoes, cut in half
5 medium red potatoes, cooked, peeled and sliced
3 cans of Albacore tuna (7 oz), drained
1 can Anchovy filets, drained
10 green olives
10 black olives
6 hard boiled eggs, sliced
1/2 cup chopped scallions
2 T fresh basil, chopped
1/2 cup minced chopped parsley

4 T. Dijon mustard
4 T. Red wine vinegar
1 1/2 tsp. salt
1-2 cloves minced garlic
12 T olive oil
1 T chopped fresh thyme
Salt and pepper

On a very large platter, layer vegetables, potatoes, olives and eggs, drain tuna and anchovy and scatter on top, cover with basil, parsley and scallions. Mix dressing together, stir well and pour over salad. Serve at room temperature.

Personal Notes:
Personal Notes:
This makes a beautiful presentation, and tastes amazing too. Another one of my Mom's recipes that I love.




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