Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site h-sc1.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!linus!philabs!cmcl2!seismo!harvard!h-sc1!friedman 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)