Beef Salad Nicoise
|Pasta bows||10 Ounce|
|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|
|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.