Lamb Salade Nicoise

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1/2 lb green beans, cut into 2-inch lengths
• 1 head romaine lettuce
• 6 cooked new potatoes, sliced
• 1 cup basic vinaigrette dressing
• 2 cups cooked lamb, cut into pencil thin strips
• 1 large cucumber, cut into pencil thin strips
• 1 tablespoon finely chopped red pepper
• 3 eggs, hard cooked and sliced
• 6 -10 pitted black olives, sliced
• 4 -5 firm ripe tomatoes, sliced or 1 pint cherry tomatoes
• 1 small red onion, cut into rings
• 2 heads lettuce (small heads of boston bibb or red leaf)
• 1 bunch watercress

Recipe

• 1 plunge the green beans into boiling water and cook for 4-5min or until crisp-tender.
• 2 hold in cold water until ready to use.
• 3 arrange romaine lettuce in spokelike fashion in bottom of a 10 in round quiche dish.
• 4 sprinkle the potatoes with a little of the dressing and arrrange slices in upright position around the rim of the dish.
• 5 place lamb strips and cucumber strips in a dish and tosswith about 3 tbsp of the dressing.
• 6 mentally dividing the auiche dish into quarters, fill the first 1/4 with the meat ,cucumber mixture.
• 7 drain green beans and mix with the red pepper and pour into the second 1/4.
• 8 put hard cooked eggs and oives in the third 1/4.
• 9 fill the last 1/4 with tomatoes and onion rings.
• 10 drizzle a little dressing over all, put remaining dressing in a serving bowl.
• 11 tear the small heads of lettuce into manageable pieces and mix with the watercress in a separate bowl.
• 12 ask each guest to take a helping of lettuce and top with a selection from the serving platter.
• 13 pass the dressing on the side.