Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Tiny new potatoes
4 Eggs
1 lb French green beans (haricots
Verts)
1 md Cucumber
12 Anchovy fillets, soaked in
Milk 2 hours
8 Scallions
8 Tiny artichokes
1 c Nicoise olives
Juice of 1/2 lemon
6 tb Extra virgin olive oil
10 oz Mesclun salad (about 9
Cups)

Place potatoes in a sauce pan with water to cover and boil until
tender, about 10 to 12 minutes. Drain and cool. Quarter the potatoes
and set aside.

Hard boil eggs by placing in boiling water and cooking 9 minutes.
Remove and plunge into ice water. When cool, peel and quarter and set
aside. Place French green beans in boiling salted water and cook
until al dente, about 2 to 3 minutes. Remove and refresh in ice
water. Slice cucumber into paper thin rounds and place in a large
mixing bowl. Trim artichokes of outer leaves, slice paper thin and
toss into bowl with cucumbers. Slice scallions on bias, paper thin
and add to bowl. Add anchovies, olives, lemon sauce and olive oil and
season with salt and toss to mix well. Add potatoes, eggs, French
green beans and mesclun to bowl. Toss well and serve.

Yield: 4 servings as a light lunch

MEDITERRANEAN MARIO SHOW #ME1A15

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