| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Beans; green, topped & tail |
| 16 |
|
Potatoes; new, small, peele |
| 4 |
|
Eggs- hard boiled, sliced |
| 1 |
cn |
Tuna; 7 1/2 oz drained |
| 3 |
|
Tomatoes; cut in wedges |
| 1/2 |
ts |
Mustard; dijon |
| 1 |
|
Garlic clove- finely chopped |
| 2 |
tb |
Vinegar; red wine |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Parlsey- finely chopped |
| 1 |
tb |
Chives; fresh chopped |
| 8 |
|
Anchovy fillets (opt) |
| 16 |
|
Olives; black |
INSTRUCTIONS
Cook green beans in pot of boiling water,add green beans and boil till
tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In
large pot of salted water, bring potatoes to a boil. Cook till tender,
about 8 minutes. Combine green beans, potatoes, tuna, tomatoes in large
bowl. In small bowl, whisk together mustard, garlic and vinegar. Add oil
slowly, then parsley and chives. Season with pepper and pour over
ingredients. Top with eggs, anchovy fillets and eggs.
If green beans aren't available, you can use green and or red pepper.
President's Choice Memories of Gilroy garlic sauce can be added to olive
oil, instead of chopped garlic.
from Lucy Waverman's Cooking School Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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