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SALADE NICOISE
serves 4

4 tomatoes, seeded and quartered
1/2 a Spanish (mild) onion, thinly sliced
1 green pepper, thinly sliced
1 small lettuce
4 celery stalks, sliced
1 small can (6 oz) tuna fish
8 anchovy fillets
2 hard boiled eggs, quartered
8 Provencal olives

2 tablespoons red wine vinegar
6 tablespoons olive oil
Salt and black pepper
12 basil leaves, coarsely chopped

Arrange the prepared vegetables in a salad bowl, with the tuna,
anchovies and eggs on top. Throw on the olives. Combine all the
dressing ingredients and sprinkle over the salad.

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