The New Basics Cookbook
Penny Ashton - 1990
Serves 4

  CLASSIC SALAD NICOISE   4Red New Potatoes (Baked)>Prick with fork, Bake 1 hour. Cool.   8ozGreen Beans>Trim and slice lengthwise. Pan boil in saucepan 4 to 5 min. Drain. Rinse under cold water. Dry with paper towels. Set aside.   1canWhite Albacore Tuna (6 ½ oz)>Break Tuna into large chunks. Add remaining ingredients and toss gently until well combined. 2TRed Onion (minced) 1TCapers (drained) 1TLemon Juice 2tOlive Oil Pepper   1TOlive Oil>Slice potatoes into ¼ in. slices. Place in a mixing bowl. Add remaining ingredients. Toss to combine. Set aside. 1 ½tLemon Juice 2tRosemary leaves (Chopped) 1tGarlic (minced) Salt Pepper   2Ripe Plum Tomatoes>Slice tomatoes into ¼ in. slices. Place in bowl, sprinkle with salt & pepper & parsley. 3TItalian Parsley (chopped) (flat leaf)   ¼CBlack & Green Nicoise Olives (mixed)>see below 1hard cooked Egg (grated) 1tParsley 8Lemon (wedges)   Just before serving, toss green beans with 1 T. Lemon Juice and 1 t. Olive Oil. Arrange beans in 4 bunches on large platter. Divide potatoes, tuna and tomatoes into 4 portions each. Arrange them next to beans with potato and tuna surrounded by tomato slices. Place olives in center. Sprinkle salad with grated egg, 1 T. parsley & a bit more ground pepper.   Serve with lemon wedges.