Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Green beans, ends trimmed 4 ea Plum tomatoes, quartered
1/2 lb Small potatoes, unpeeled, 1 sm Red onion, sliced
. cut into 1-inch chunks 1 c Pitted, imported black
1 c Canned chick-peas, drained . olives
1 cn (14- or 16-oz.) Artichoke 1 cn (6-oz.) Tuna, drained
. hearts, drained 2 ea Eggs, hard-cooked and
6 oz (to 8 oz.) Jar roasted . quartered
. peppers, drained; or 2 4 ea (to 6) anchovies (optional)
. small red bell peppers, 1 c Salad Dressing
. roasted*

1. Cook the beans in a pot of boiling salted water 4 to 5 minutes,
until cooked and crisp. Rinse under cold water; drain.

2. Place the potatoes in a saucepan of cold water. Heat to a boil.
Simmer 10 to 12 minutes, until tender. Rinse; drain.

3. On a large platter, arrange separate piles of all ingredients;
crisscross the anchovies over the quartered eggs.

4. Serve the dressing on the side.

TIP: * To roast bell peppers char the whole peppers, carefully
turning them over a gas burner using metal tongs; or place them on a
baking sheet under the broiler, turning occasionally until blackened.
Transfer to a paper bag. Close the bag and let "steam" 15 minutes.
Peel and discard the blackened skin. Remove the stems and seeds.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney
Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson
Submitted By IRIS GRAYSON On 05-08-95

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