This salad typifies the cuisine found in
and around the French Riviera city of Nice. Serve with fresh
baguette while enjoying a foreign film or two on video.
Pork Nicoise Salad
4 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons each finely chopped chives and parsley
8 small new potatoes, cooked
1 pound green beans, steamed
2 large tomatoes, cut into eighths
2 hard-cooked eggs, peeled and quartered
10 anchovy fillets
1/2 cup pitted ripe olives
1 tablespoon capers, drained
Butter lettuce or romaine, torn
1 1/2 cups cooked pork loin, cut julienne (about 12 ounces)
Watercress
In a jar with tight lid, shake together
oil, vinegar, salt and pepper, chives and parlsey.
Quarter potatoes, coat lightly with 2
tablespoons dressing and chill 1 to 2 hours.
Dress beans with 2 tablespoons dressing,
chill.
On large platter, arrange potatoes and
beans, tomatoes, lettuce. Top with pork, garnish with anchovies,
olives, capers and watercress. Drizzle remaining dressing over
all.
