| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
French |
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Tiny new potatoes |
| 4 |
|
Eggs |
| 1 |
lb |
French green beans |
| 1 |
md |
Cucumber |
| 12 |
|
Anchovy fillets; soaked in milk 2 hours |
| 8 |
|
Scallions |
| 8 |
|
Tiny artichokes |
| 1 |
c |
Nicoise olives |
| 1/2 |
|
Lemon; juice of |
| 6 |
tb |
Extra virgin olive oil |
| 10 |
oz |
Mesclun salad; about 9 cups |
INSTRUCTIONS
Place potatoes in a sauce pan with water to cover and boil until tender,
about 10 to 12 minutes. Drain and cool. Quarter the potatoes and set aside.
Hard boil eggs by placing in boiling water and cooking 9 minutes. Remove
and plunge into ice water. When cool, peel and quarter and set aside. Place
French green beans in boiling salted water and cook until al dente, about 2
to 3 minutes. Remove and refresh in ice water. Slice cucumber into paper
thin rounds and place in a large mixing bowl. Trim artichokes of outer
leaves, slice paper thin and toss into bowl with cucumbers. Slice scallions
on bias, paper thin and add to bowl. Add anchovies, olives, lemon sauce and
olive oil and season with salt and toss to mix well. Add potatoes, eggs,
French green beans and mesclun to bowl. Toss well and serve.
Yield: 4 servings as a light lunch
Notes: Recipes for #ME1A15 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A15
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998
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