| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chicago |
Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 10 |
md |
Tomatoes; quartered |
|
|
Salt |
| 12 |
|
Anchovy fillets OR |
| 2 |
cn |
(6 oz) tuna |
| 1 |
lb |
Baby fava beans OR |
| 12 |
|
Baby artichokes |
| 1 |
|
Clove garlic; halve lengthwise |
| 1 |
|
Cucumber; peel/thin slice |
| 2 |
|
Green bell peppers; seeded/very thinly sliced |
| 6 |
sm |
Onions; thin slice |
| 3 |
|
Hard-cooked eggs; quartered |
| 3 1/2 |
oz |
Nicoise olives |
| 6 |
tb |
Extra-virgin olive oil |
| 6 |
|
Basil leaves; fine chop |
|
|
Fresh ground black pepper |
INSTRUCTIONS
1. Place tomatoes on platter; lightly salt. If using anchovies, cut each
fillet into 3 or 4 pieces; if using tuna, drain and shred coarsely.
2. Blanch fava beans, if using, in boiling water 30 seconds, then drain and
rinse well in cold water. Slip beans out of skins by grasping each one by
grooved end and squeezing gently. Cut stems off artichoke, if using, pull
off tough outer leaves by hand, and trim a few more layers of leaves with
sharp knife. Scoop out chokes and cut artichokes into thin slices.
3. Rub bottom and sides of large salad bowl with garlic pieces; discard.
Arrange anchovies or tuna, favas or artichokes (or neither), cucumber;
green pepper; onions, eggs and olives in bowl. Drain tomatoes, salt again,
and add to bowl.
4. Make dressing with olive oil, basil, salt and pepper. Refrigerate both
salad and dressing about 1 hour before serving; drizzle dressing over salad
and serve.
Source: "Flavors of the Riviera" by Colman Andrews (printed in the Chicago
Tribune, February 26, 1997)
Posted to MM-Recipes Digest V4 #060 by Linda Place
<placel@worldnet.att.net> on Feb 28, 1997.
A Message from our Provider:
“To ignore God is the height of selfishness”