Salad Nicoise With Red Wine
|Salad oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Hard-boiled eggs||2 , hardboiled|
|Hard-boiled eggs||2 , sliced|
|Potatoes||4 Large, cooked, pared and cut into 1/2 inch slices|
|Fresh green beans||1 Pound, cooked|
|Red onion||1 , thinly sliced|
|Tomato||1 , cut into wedges|
|Canned pitted black olives||4 1⁄2 Ounce (1 Can)|
|Canned anchovy fillets||2 Ounce, drained (1 Can)|
|Canned tuna||6 1⁄2 Ounce, drained and cut into chunks|
In a jar, combine oil, vinegar, salt and garlic; blend well.
Set aside a few egg slicesfor garnish.
In a large salad bowl, combine remaining ingredients.
Pour dressing over; tossthoroughly.
Cover and refrigerate 1 hour.
Garnish with reserved egg slices.
Makes 6 servings.