Pork Nicoise Salad

Name: Pork Nicoise Salad
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups pork loin roast cooked, cut julienne, about 12 ounces; 4 tablespoons olive oil; 4 tablespoons red wine vinegar; 1/4 teaspoon salt; freshly ground black pepper to taste; 2 tablespoons chives finely chopped; 2 tablespoons parsley finely chopped; 8 red new potatoes small, cooked; 1 pound green beans steamed; 2 tomatoes large, cut into eighths; 2 eggs hard cooked, peeled and quartered; 10 anchovy fillets; 1/2 cup black olives pitted; 1 tablespoon capers drained; butter lettuce torn; watercress

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16Ingredients

30Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 1/2 cups pork loin roast (cooked, cut julienne, about 12 ounces)

4 Tbsp. olive oil

4 Tbsp. red wine vinegar

1/4 tsp. salt

freshly ground black pepper (to taste)

2 Tbsp. chives (finely chopped)

2 Tbsp. parsley (finely chopped)

8 red new potatoes (small, cooked)

1 lb. green beans (steamed)

2 tomatoes (large, cut into eighths)

2 eggs (hard cooked, peeled and quartered)

10 anchovy fillets

1/2 cup black olives (pitted)

1 Tbsp. capers (drained)

butter lettuce (torn)

watercress

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Directions

In a jar with tight lid, shake together oil, vinegar, salt and pepper, chives and parlsey. Quarter potatoes, coat lightly with 2 tablespoons dressing and chill 1-2 hours. Dress beans with 2 tablespoons dressing, chill. On large platter, arrange potatoes and beans, tomatoes, lettuce. Top with pork, garnish with anchovies, olives, capers and watercress. Drizzle remaining dressing over all.

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