Pork Nicoise Salad
This salad typifies the cuisine found in and around the French Riviera city of Nice. Serve with a fresh baguette.
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)
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.