*  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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