Recipe: La Salade Nicoise (Salad of Nice)

LA SALADE NICOISE (SALAD OF NICE)

1 head Bibb lettuce, washed and dried
2 large tomatoes, skinned, seeded, and cut in wedges
1 large cucumber, peeled, seeded, and sliced thin
2 large green bell peppers, seeded and sliced thin
1 heart of celery, sliced
1 medium-sized sweet white onion, sliced thin
1 cup baby lima beans, fresh (preferably) (or frozen baby lima beans, cooked for 5 minutes only and freshened immediately under cold water)
1 (8 oz) can chunk tuna in oil, drained
6 anchovy fillets, freshened and sliced in half lengthwise
16 black olives, pitted
3 hard-boiled eggs, cut in large wedges
2 basil leaves, chopped (or 1 tsp dried basil leaves, crumbled)
1/4 cup chopped parsley
5 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper

Arrange lettuce leaves around and in bottom of large, shallow serving dish. Decorate lettuce with tomatoes; then add cucumber, green peppers, celery, and onion, leaving the center to be filled with lima beans.

Place large chunks of tuna on top of lima beans; finish with anchovies, eggs, and olives. Sprinkle basil and parsley over the whole.

Mix oil, vinegar, salt, and pepper; drizzle over the salad. Toss gently and serve immediately.

Servings: 6
Source; A Provencal Kitchen by Suzanne McLucas