salade nicoise
boston globe, sheryl julian

tomatoes:
8 1 2 3 3 2 - -	ea ea T T ea T	plum tomatoes shallot, minced white wine vinegar olive oil black olives in brine basil, fresh, chopped salt to taste pepper to taste	layer tomato slices in bowl with the shallot, salt, pepper, vinegar, and oil; sprinkle the tomatoes with the olives and basil and more pepper; cover tightly and reserve
green beans:
1 2 1 1	t ea clv ea	dijon mustard anchovy fillets garlic, minced lemon, juiced	whisk together
1/4	c	olive oil	whisk in slowly 'til all emulsified
1	lb	green beans, trimmed	steam al dente, rinse in cold water place in bowl and pour dressing over
tuna and beans:
14	oz	canned white tuna, drained	flake into bowl
1/2 3 1/4 1 1/4 1 - -	ea ea ea ea c can	green pepper, cored scallions, chopped red onion, minced lemon, juiced olive oil cannellini beans, drained salt to taste pepper to taste	add and toss, cover tightly and reserve
chicken (parade magazine):
2	ea	chicken chests	clean and skin chests, defat, put into pot of cold water, bring to a boil, let sit for a half hour or so, then cool and tear meat into strips
1/2 1/3 10 2 1 2	c c ea T T T	slivered purple onion nicoise olives (black) basil leaves, slivered capers, drained lemon juice olive oil	toss with chicken strips, and let stand for half hour for marriage of flavors
potatoes:
2	ea	potatoes	clean, deeye, cut into slices and steam until tender, cool
set out large serving platter, or a number of suitable bowls let each diner select from the offerings for his plate