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| Salade Niçoise ~ From France we are treated to Salade Niçoise, "Niece Salad" ~ a salad of many tastes including tuna, anchovy, and olives. Salad Dressing ~ below 3 medium-sized cooked potatoes, sliced ( ¼ inch rounds) 1 package (9 oz) frozen green beans, cooked lightly 1 clove garlic, cut in half lengthwise 1 small head Boston or Romaine lettuce 2 cans ( 6½ or 7 oz each) tuna, drained 1 mild onion, quartered and thinly sliced 2 ripe tomatoes, cut in wedges 2 hard-boiled eggs, quartered 1 can (2 oz) rolled anchovy fillets, drained 3/4 cup pitted ripe olives 1 tbsp capers 1. Pour enough salad dressing over warm potato slices and cooked beans (in separate bowls) to coat vegetables. 2. Before serving, rub the inside of a large salad bowl with the cut garlic. Line the bowl or serving platter with lettuce leaves. 3. Place tuna in center of bowl and separate into chunks. 4. Arrange separate mounds of potatoes, green beans, onion, tomatoes, and hard-boiled eggs in a colorful grouping around the tuna. Garnish with anchovies, olives, and capers. 5. Pour dressing over all before serving. Serves 6-8 Salad Dressing: Combine in a jar or bottle ½ cup olive oil or salad oil, 2 tablespoons red wine vinegar, a mixture of 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon dry mustard, 1 tablespoon finely chopped chives, and 1 tablespoon finely chopped parsley. Shake vigorously to blend well before pouring over salad. About 2/3 cup |