The Real Salad Nicoise

6 Servings

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The Real Salad Nicoise Ingredients

10 md Tomatoes; quartered	2 Green bell peppers;
Salt	6 sm Onions; thin slice
12 Anchovy fillets OR	3 Hard-cooked eggs; quartered
2 cn (6 oz) tuna	3 1/2 oz Nicoise olives
1 lb Baby fava beans OR	6 tb Extra-virgin olive oil
12 Baby artichokes	6 Basil leaves; fine chop
1 Clove garlic; halve	Fresh ground black pepper
1 Cucumber; peel/thin slice

Instructions for The Real Salad Nicoise

1. Place tomatoes on platter; lightly salt. If using anchovies, cut each fillet into 3 or 4 pieces; if using tuna, drain and shred coarsely. 2. Blanch fava beans, if using, in boiling water 30 seconds, then drain and rinse well in cold water. Slip beans out of skins by grasping each one by grooved end and squeezing gently. Cut stems off artichoke, if using, pull off tough outer leaves by hand, and trim a few more layers of leaves with sharp knife. Scoop out chokes and cut artichokes into thin slices. 3. Rub bottom and sides of large salad bowl with garlic pieces; discard. Arrange anchovies or tuna, favas or artichokes (or neither), cucumber; green pepper; onions, eggs and olives in bowl. Drain tomatoes, salt again, and add to bowl. 4. Make dressing with olive oil, basil, salt and pepper. Refrigerate both salad and dressing about 1 hour before serving; drizzle dressing over salad and serve. Source: "Flavors of the Riviera" by Colman Andrews (printed in the Chicago Tribune, February 26, 1997) Posted to MM-Recipes Digest V4 #060 by Linda Place on Feb 28, 1997.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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