Salad Nicoise (Wavermans)

Recipe Ingredients

8 oz	227g	Beans; green - topped and tail
16		Potatoes; new - small, peeled
4		Eggs- hard boiled - sliced
1		Tuna - drained
3		Tomatoes - cut in wedges
1/2 teaspoon	2.5ml	Mustard, Dijon
1		Garlic clove- finely chopped
2 tablespoons	30ml	Vinegar - red wine
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Parsley- finely chopped
1 tablespoon	15ml	Chives - fresh chopped
8		Anchovy fillets (opt)
16		Olives - black

Recipe Instructions

Cook green beans in pot of boiling water, add green beans and boil till tender crisp, about 2-3 minutes. Refresh with 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

Source:
"Light, Lean and Low Fat" - USA Rice Council

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