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From: friedman@h-sc1.UUCP (dawn friedman)
Newsgroups: net.cooks
Subject: Re: Summer Meals
Message-ID: <397@h-sc1.UUCP>
Date: Tue, 25-Jun-85 15:04:36 EDT
Article-I.D.: h-sc1.397
Posted: Tue Jun 25 15:04:36 1985
Date-Received: Sat, 29-Jun-85 02:36:31 EDT
References: <554@hlwpc.UUCP> <485@hou2g.UUCP> <270@zaphod.UUCP> <487@magic.UUCP> <296@bdaemon.UUCP>
Organization: Harvard Univ. Science Center
Lines: 22

> >      How about a salade Nicoise?
> > 
> >      1 c. vinaigrette  (any oil & vinegar dressing will do)
> >      1 lb. new potatoes
> >	etc. etc.
> > 
> >      Cook the new potatoes, slice them, and toss them gently with 1/4 cup
> > vinaigrette.
> 
> Life is much easier if you slice the potatoes first (use Cuisinart), rinse
> them in cold water then boil them.  Much greater uniformity (they are all
> the same thickness), less cooking time etc.  A truly yummy dish that also
> needs anchovies to taste.
> 
> Carl
  
What about olives?  Tuna fish?  (That's how they do it in the Camargue.)
Raisins for those who are already carrot-salad eaters, or asparagus to
complement the potatoes?  (I don't like anchovies much).
  
              Dawn Sharon 
              (dsf/speaker)