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Salade Nicoise #2

ingredients

420 g (15 oz) can tuna or salmon, drained
4 hard-boiled eggs
1 small green capsicum
1 cucumber
4 tomatoes
1/2 cup black olives
1/4 cup onion rings
1 x 45 g (1 3/4 oz) can flat anchovy fillets

herb dressing

3 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons each finely chopped parsley and chives
good pinch of thyme, crumbled
1/2 garlic clove
1/4 teaspoon salt
pinch of sugar
freshly ground black pepper

method

1. Break tuna or salmon into chunks.

2. Shell eggs and cut into quarters.

3. Remove seeds and membrane from capsicums and cut into strips.

4. Wash cucumber well, score and slice thinly, arrange in a bowl, sprinkle with salt and leave for 30 minutes, pressing with a weight to remove excess water.

5. Peel tomatoes and cut into wedges.

6. Arrange tuna, eggs, capsicum, drained cucumber and tomatoes in a salad bowl.

7. Garnish with plump black olives, onion rings and drained anchovy fillets.

8. Moisten with dressing, toss lightly and serve.

herb dressing


1. Combine oil, lemon juice, parsley, chives and thyme.

2. Crush garlic to a pulp with salt, add to oil mixture, season with sugar and pepper to taste.

3. Shake or beat well before using.

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