Ingredients
- 1 Clove garlic
- Salt, pepper
- 1 Tbsp. lemon juice
- 1 Tbsp wine vinegar
- 1/2 tsp. Dry mustard
- 1/2 cup olive oil
- 3 Medium potatoes
- 1 Tbsp. minced scallion
- 2 Tbsp. each white wine and water
- 5 Anchovies
- 2 Tbsp. capers
- 1 Large head bibb lettuce
- 4 Tomatoes, quartered
- = lb. Fresh green beans, blanched and chilled
- 2 Hard-boiled eggs, quartered
- 1/2 cup black olives
- 1 (7-oz.) Can tuna
- 2 Tbsp. chopped parsley
Directions
For the dressing, mash garlic in bowl with one-quarter teaspoon salt to make a smooth paste. Beat in lemon juice, wine vinegar and mustard. Beat in olive oil; add pepper to taste.
Boil potatoes just until tender. Peel, halve and cut into thick slices. Toss warm potatoes gently with minced scallion and salt and pepper to taste. Toss with wine and water and let stand five minutes. Add one-fourth cup dressing, toss again, then chill until serving time.
Just before serving, separate lettuce into leaves and toss with several spoonfuls of dressing. Arrange around edge of platter. Place potatoes in center. Toss beans with more of the dressing and arrange on platter. Decorate platter with tomatoes, eggs, anchovies, capers, black olives, tuna and parsley. Drizzle dressing over all.
Print this recipe
Submitted 6/13/05.
Source: Julia Child
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Salade Nicoise