Steam fresh green beans 5 minutes	Cook new potatoes until tender

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Salade Nicoise

Source: St. Louis Post-Dispatch, August 25, 1982

Yield: 1 entree salad

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Ingredients

• 1/2 head Boston lettuce

• 3 oz fresh green beans

• 5 oz new potatoes

• 2 large black olives, pitted

• 4 tomato wedges

• 1 hard-cooked egg, peeled and sliced

• 2 oz chunk white tuna

• Handful of chopped fresh parsley

• Capers (optional)

• French dressing (see recipe)

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Preparation

Wash and pat dry the lettuce; chill in refrigerator. Steam fresh green beans 5 minutes until tender but still crisp. Cook new potatoes until tender. Keep beans and potatoes warm.

Arrange olives, tomato wedges, egg and tuna on bed of Boston lettuce on large, shallow dish. Just before serving, add the warm green beans and potatoes. Top with chopped parsley and capers, if desired. Serve with French dressing.

If desired, beans and potatoes may be marinated in the French dressing for about one hour and served chilled in the salad. Serve with the remaining French dressing.

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French dressing

Two parts salad oil to one part white vinegar — about 2 ounces in all per serving — seasoned with salt, pepper and dash paprika to taste.