Beef Salad Nicoise Recipe
Ingredients
| 10 oz pasta bows | ||
| Salt | To Taste | |
| Black olives | 20 | |
| 8 oz cooked brisket, thinly sliced and cut into strips | ||
| 5 anchovy fillets, chopped | ||
| 5 tomatoes, skinned, seeded and cut into strips | ||
| Cucumber | 3 Inch | |
| 1/4 pint thick mayonnaise | ||
| Salad oil | 4 Tablespoon (For the dressing:) | |
| 2 tablespoons garlic vinegar | ||
| Salt | 1/2 Teaspoon (For the dressing:) | |
| black pepper | 1 (For the dressing:) | |
Directions
Cook the pasta in boiling salted water until tender — about 10 minutes. Drain and refresh in cold water. Drain thoroughly. Leave to cool.
Combine the olives, beef, anchovies, tomatoes and pasta in a bowl.
Place the dressing ingredients with pepper to taste in a screwtop jar. Shake well, then add to the bowl and toss lightly.
Run the prongs of a fork down the skin of the cucumber. Cut into thin slices and arrange, overlapping, around the edge of a dish to give a scalloped effect. Spoon in the salad. Cover and chill for about 1 hour before serving.
Combine the olives, beef, anchovies, tomatoes and pasta in a bowl.
Place the dressing ingredients with pepper to taste in a screwtop jar. Shake well, then add to the bowl and toss lightly.
Run the prongs of a fork down the skin of the cucumber. Cut into thin slices and arrange, overlapping, around the edge of a dish to give a scalloped effect. Spoon in the salad. Cover and chill for about 1 hour before serving.
Chef
