| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Picnic, Salad |
12 |
Servings |
INGREDIENTS
| 12 |
|
French rolls |
|
|
Olive oil |
| 2 |
|
Red onions; chopped |
| 2 |
|
Green bell peppers; diced |
| 2 |
|
Cucumbers; peeled and diced |
| 24 |
|
Anchovy fillets; cut |
| 4 |
lg |
Ripe tomatoes; peel seed dice |
| 36 |
|
Pitted black olives; chopped |
| 1/3 |
c |
Chopped fresh parsley |
| 1/4 |
c |
Capers |
|
|
Mayonnaise |
INSTRUCTIONS
Split the rolls almost through and brush inside well with olive oil. Mix
remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill
rolls. Wrap each sandwich individually. Serve on a plate to catch filling
as it falls. Takes the place of bread and potato salad at the picnic. (c)
1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe:
patH Sep 96]
Recipe By : Picnics by James A. Beard
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 08:58:49 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans /
Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies /
Beverages
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