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Beef Salad Nicoise

Western.Chefs's picture
Ingredients
  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
Directions

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

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Beef

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