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This well-known salad from southern France is an excellent entree for a summer luncheon or supper, particularly when served outdoors.
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| What You Need: |
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2 large tomatoes, peeled and quartered
3 cold boiled potatoes, peeled and sliced
1 cup cut-up cold, cooked green beans
1 medium-sized red onion, peeled and sliced
1 large green pepper, cleaned and cut into strips
12 pitted black olives
6 anchovy fillets, drained and chopped
3 hard-cooked eggs, shelled and quartered
1/3 cup olive oil
2 tablespoons wine vinegar
1 teaspoon sharp prepared mustard
Salt, pepper to taste
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| How To Cook: |
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1. Put first five ingredients in a large bowl.
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2. Arrange olives, anchovies, and eggs over vegetables.
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3. Combine remaining ingredients in a small jar and mix well.
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4. Pour over salad and refrigerate 1 hour before serving.
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5. Mix again.
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