Salade Niçoise (Niçoise Salad)
From La Cuisine de France (Canada, UK), by Mapie, the Countess de Toulouse-Lautrec
For the Salad:
1/2 pound small green beans
2 green peppers
1/4 pound salt packed anchovies (If whole anchovies are unavailable, use 2 cans of anchovy fillets and cut them into 1 inch pieces)
1 large onion
1 pound tomatoes
3 hard cooked eggs
12 imported, pitted black olives
1 can (6-1/2 ounces) oil packed tuna
salt and pepper
For the Dressing:
4 tablespoons mild olive oil
4 teaspoons wine vinegar
fresh ground black pepper
Trim the beans, wash them, and boil uncovered in salted water for 20 minutes. Drain and cool.
Wash the peppers and cut them in half. Remove the seeds and filaments. Split the anchovies and remove the spinal bones, the head, and the tail and let a thin stream of cold water run over them for an hour.
Peel the onion and slice very thin.
Dip the tomatoes in boiling water for a moment. Slip off the skins and cut them in thin slices.
Having boiled the eggs 15 minutes in salted water, plunge them in cold water, shell, and quarter them.
To make the vinaigrette, place the vinegar and salt in a salad bowl and stir hard to dissolve the salt. Then add the oil and pepper.
In a large salad bowl, mix the tomatoes, anchovies, green beans, onions, peppers, and olives. Add the tuna, flaked into rather small pieces, and mix with a vinaigrette made with olive oil. Stir gently so as not to break the various vegetables. Decorate with the eggs. Chill before serving.
Yield: Serves four