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From: b2@magic.UUCP
Newsgroups: net.cooks
Subject: Re: Summer Meals
Message-ID: <487@magic.UUCP>
Date: Sun, 9-Jun-85 00:38:46 EDT
Article-I.D.: magic.487
Posted: Sun Jun  9 00:38:46 1985
Date-Received: Mon, 10-Jun-85 21:01:17 EDT
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> >Does anyone have any dishes that they cook only in the summer as light
> >meals.... Are there any salad recipes out there that can be eaten as
> >the entire meal?


     How about a salade Nicoise?

     1 c. vinaigrette  (any oil & vinegar dressing will do)
     1 lb. new potatoes
     1 lb. green beans
     3 ripe tomatoes, peeled or not, as you prefer
     3 hard-boiled eggs
     1 head lettuce, washed and torn up
     1/2 c. black olives
     1 6.5 oz. can tuna, well drained
     chopped parsley

     Cook the new potatoes, slice them, and toss them gently with 1/4 cup
vinaigrette.  Steam the green beans, and toss them with 2 or 3 tablespoons 
vinaigrette.  Quarter the tomatoes and the eggs.  When the potatoes and
green beans are cool (don't refrigerate them), arrange the lettuce on a
large platter.  Pile the potatoes in the middle and heap the green beans
on either end.  Arrange the tomatoes and eggs around the edge.  Scatter
the olives and the tuna over the salad.  Sprinkle the whole thing with the
parsley and serve with the rest of the vinaigrette.  About six servings.

     The salad is very pretty served this way, but an easier way to do it is
to put everything together in one big bowl and toss.  Traditionally, salad
Nicoise contains anchovies, onions, and capers, too.  I don't like them, so
I leave them out.  The proportions are extremely flexible, and can be adjusted
up or down, depending on how many people are coming to dinner and how hungry
they're likely to be.  Vegetarians will omit the tuna, of course, and the
anchovies.