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Salade Nicoise

Nov/Dec 2015


Salade Nicoise
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  • 3 cups crisp-cooked green beans
  • 4 ripe tomatoes, quartered
  • 1 cup garlicky vinaigrette sauce
  • 1 head romaine, torn into pieces
  • 2 cans tuna, drained
  • 3 cups cubed, cooked potatoes, seasoned with vinaigrette
  • 1/2 cup black olives, preferably dry-cured
  • 2 green or red bell peppers, sliced (optional)
  • small globe artichoke hearts, cooked and quartered (optional)
  • 4 hard-boiled eggs, chilled, peeled, and quartered
  • 6 to 12 anchovy fillets, drained


Season the beans and tomatoes with a spoonful or two of the vinaigrette and arrange them on a bed of the lettuce, also tossed with dressing, on a large platter. Flake the tuna over the salad, then arrange the other ingredients in a neat, appetizing design, topping with the eggs and anchovies. Serve at once with a loaf of good bread.
Updated Thursday, May 8th, 2003

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