Recipe: Salad Nicoise (from Super Foods)

SALAD NICOISE

4 anchovy fillets soaked in 2 tablespoons milk
1 head Romaine or iceberg lettuce
2 hard-cooked eggs, shelled
4 firm ripe tomatoes
1 large red bell pepper
1/2 cucumber
4 small boiled potatoes
FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons good wine vinegar or balsamic vinegar
2 cloves garlic, minced
A pinch of mixed herbs
12 fresh black olives, pitted

Soak the anchovies 30 minutes in the milk; drain and dry.

Meanwhile, wash and dry the lettuce. Halve the eggs. Wash and quarter the tomatoes. Core, seed and slice the pepper into strips. Peel and slice the cucumber. Halve the potatoes.

For the dressing, mix the oil, vinegar, garlic and herbs.

For the salad, line individual bowls with the lettuce leaves. Divide and arrange the other ingredients in the middle with an egg half, anchovy fillet and 3 olives on top.

Whisk the dressing and drizzle over salads before serving.

Makes 4 servings
Source: Super Foods by Michael Van Straten and Barbara Griggs