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Salade Niçoise
     This is a favourite main course dish at the Sewell Residence during warm weather. Start the day before, as it has to marinate overnight. Serve with cold cuts, crusty bread and whiteReceipt serves six; the photo is 1/2 the receipt and serves three.

2 cups green beans, cut diagonally into 
     1 1/2 inch lengths.
1/2 lb asparagus, cut diagonally into 
     1 inch lengths.
3 medium new potatoes, boiled, peeled, 
     and sliced into 1/2 inch slices
1 large red onion, sliced very thinly.
1 green or orange pepper, cut into thin rings.
2 cups celery, sliced diagonally into 
     1/2 inch slices.
1 cup black olives.
1 head romaine lettuce.
2 cans (6 oz) white tuna, chunk style.
6 eggs, hard boiled, quartered.
4 medium tomatoes, quartered.

Garlic Vinaigrette

Use a "Zesty Italian Style" oil and vinegar dressing or mix this up:
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1/4 cup tarragon vinegar
2 Tbsp lemon juice
3/4 cup olive oil

  • Cook green beans until just tender, about 5 minutes. Refresh under cold water, drain well.
  • Cook asparagus as for green beans.
  • In a large bowl, combine beans, asparagus, potatoes, onions, green pepper, celery and olives.
  • Pour on dressing (about 1 1/4 cups) and stir gently to combine.
  • Refrigerate overnight, i.e., 24 hours, in a covered container stirring gently two or three times.

To Serve:

  • Line a shallow bowl or dish with lettuce broken into large bite-size pieces.
  • Drain marinated vegetables and spoon onto lettuce. Reserve dressing.
  • Break up tuna and arrange with eggs and tomatoes on top of vegetables.

  • Sprinkle with reserved dressing.

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