Lamb Salade Nicoise

Name: Lamb Salade Nicoise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 salads, 4 serving(s)
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

Submitted by Chef #940807

"A cook book I found at a sale It is called Cooking with Cornelius It has some real interesting recipes. here are a few I would like to share"

Download

Ready In:: 45mins
Ingredients:: 13
Yields:: 4 salads
Serves:: 4

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

directions

Plunge the green beans into boiling water and cook for 4-5min or until crisp-tender.
Hold in cold water until ready to use.
Arrange romaine lettuce in spokelike fashion in bottom of a 10 in round quiche dish.
Sprinkle the potatoes with a little of the dressing and arrrange slices in upright position around the rim of the dish.
Place lamb strips and cucumber strips in a dish and tosswith about 3 tbsp of the dressing.
Mentally dividing the auiche dish into quarters, fill the first 1/4 with the meat ,cucumber mixture.
Drain green beans and mix with the red pepper and pour into the second 1/4.
Put hard cooked eggs and oives in the third 1/4.
Fill the last 1/4 with tomatoes and onion rings.
Drizzle a little dressing over all, put remaining dressing in a serving bowl.
Tear the small heads of lettuce into manageable pieces and mix with the watercress in a separate bowl.
Ask each guest to take a helping of lettuce and top with a selection from the serving platter.
Pass the dressing on the side.