*  Exported from  MasterCook  *

                        Salad Nicoise (Wavermans)

Recipe By     : Lucy Waverman's Cooking School Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       oz           Green beans -- top & tail
  16                    Potatoes -- new, small, peeled
   4                    Eggs -- hard boiled, sliced
   7 1/2   oz           Can tuna -- drained
   3                    Tomatoes -- cut in wedges
     1/2   ts           Dijon mustard
   1       cl           Garlic -- finely chopped
   2       tb           Red wine vinegar
     1/2   c            Olive oil
   1       tb           Parsley -- finely chopped
   1       tb           Fresh chives -- chopped
   8                    Anchovy fillets (optional)
  16                    Black olives

  Cook green beans in pot of boiling water, add green beans and boil
  until tender crisp, about 2 to 3 minutes. Refresh with cold cold
  water and dry. In large pot of salted water, bring potatoes to a
  boil. Cook until 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.


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