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Beef Salad Nicoise

Western.Chefs's picture
  Pasta bows 10 Ounce
  Salt To Taste
  Black olives 20
  Cooked brisket 8 Ounce, thinly sliced and cut into strips
  Anchovy fillets 5 , chopped
  Tomatoes 5 , skinned, seeded and cut into strips
  Cucumber piece 3 Inch
For the dressing:
  Thick mayonnaise 1⁄4 Pint
  Salad oil 4 Tablespoon
  Garlic vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste

Cook the pasta in boiling salted water until tender — about 10 minutes. Drain and refresh in cold water. Drain thoroughly. Leave to cool.
Combine the olives, beef, anchovies, tomatoes and pasta in a bowl.
Place the dressing ingredients with pepper to taste in a screwtop jar. Shake well, then add to the bowl and toss lightly.
Run the prongs of a fork down the skin of the cucumber. Cut into thin slices and arrange, overlapping, around the edge of a dish to give a scalloped effect. Spoon in the salad. Cover and chill for about 1 hour before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2750 Calories from Fat 2092

% Daily Value*

Total Fat 236 g363.4%

Saturated Fat 29.9 g149.3%

Trans Fat 1.1 g

Cholesterol 255.8 mg85.3%

Sodium 4567.7 mg190.3%

Total Carbohydrates 95 g31.8%

Dietary Fiber 10.2 g40.8%

Sugars 16.3 g

Protein 61 g122.7%

Vitamin A 102.7% Vitamin C 130.9%

Calcium 13.5% Iron 32.5%

*Based on a 2000 Calorie diet

Beef Salad Nicoise Recipe