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green beans shallots basic vinaigrette salt red tomatoes boiling potatoes tuna eggs anchovy olives capers parsley
Viewed: 24 - Published at: 2 years agoIngredients
- 1 large head Boston-lettuce leaves, washed and dried
- 1 pound green beans, cooked and refreshed (page 25)
- 1 1/2 Tbs minced shallots
- 1/2 to 2/3 cup basic vinaigrette (page 16)
- Salt and freshly ground pepper
- 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
- 3 or 4 boiling potatoes, peeled, sliced, and cooked (see potato salad, page 20)
- Two 3-ounce cans chunk tuna, preferably oil-packed
- 6 hard-boiled eggs, peeled and halved (page 70)
- 1 freshly opened can of flat anchovy fillets
- 1/3 cup small black Nicoise-type olives
- 2 to 3 Tbs capers
- 3 Tbs minced fresh parsley
Method
- Arrange the lettuce leaves on a large platter or in a shallow bowl.
- Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.
- Baste the tomatoes with a spoonful of vinaigrette.
- Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals.
- Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.
- Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
- COLD ROAST MEAT SALAD.
- Thinly slice, or cut into cubes or strips, a pound of cold roast or braised beef, veal, or pork, and refrigerate for several hours in a bowl with sufficient vinaigrette to enrobe the pieces, turning and basting several times.
- To serve, arrange nicely on a platter, surrounded with pickles, capers, olives, tomatoes, sliced red onions and green peppers, cooked green beans, or whatever appeals to you.
- SYRIAN LAMB SALAD.
- Marinate for several hours a dozen thin slices of cold roast leg of lamb in garlic-flavored vinaigrette plus several pureed freshly opened anchovies.
- Mound 3 cups or so of prepared bulgur (cracked wheat) in the center of a platter, and surround with the lamb slices.
- Garnish as you wish with olives, hard-boiled eggs, tomato wedges, sliced bell peppers, marinated cucumber (page 23).
- BREAST OF PHEASANT, DUCK, CHICKEN, OR TURKEY SERVED IN A SALAD.
- Marinate slices of the cooked breast for 30 minutes or so in the vinaigrette.
- Then, for each serving, arrange several strips over a bed of tender frizzy lettuce leaves.
- Baste with vinaigrette and decorate with small segments of orange, thin red-onion slices, and a spoonful of toasted pine nuts.
- Anchovies go off in taste when they sit around in an open canwhich is probably why many people hate anchovies.
- Stir a quart of boiling water into 1 cup raw, dry bulgur.
- Let sit 15 minutes, or until pleasantly tender.
- Drain, rinse in cold water, and squeeze dry in a towel.
- Toss with 1 Tbs each of olive oil, grated onion, and chopped parsley.
- Season to taste with salt, pepper, and lemon juice.
