Arrange green beans around potatoes	Salade Nicoise

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Salade Nicoise

Source: St. Louis Magazine Great Recipes, 1981

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Ingredients

• 1 head of Boston lettuce

• 1 sliced green pepper

• 1 cucumber, sliced very thin

• 1 tomato, sliced very thin

• 2 small potatoes, cooked and diced

• 1/4 lb green beans, cooked and cut

• Oil and vinegar dressing, with a pinch of garlic and some fine herbs

• 1 scallion, chopped

• 1/2 Tbsp capers

• Black olives

• 1 sliced hard boiled egg

• 1 can flat filet of anchovies

• Chopped parsley

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Preparation

Arrange several leaves of lettuce on a plate, top it with the green peppers, cucumbers and tomatoes. Marinate the potatoes and green beans in some of the dressing, then sprinkle with parsley. Arrange the potatoes in the center of the plate, then the green beans around the potatoes. Add the chopped scallion, capers and black olives. Then pour the remaining dressing over all, add the eggs and anchovies and sprinkle with parsley. Serve well chilled.