Lamb Salade Nicoise

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

• Ready In: 45 mins
• Serves: 4
• Yields: 4 salads

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

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.