Ricca Salad

A LUXURIOUS SALAD

INGREDIENTS

5 medium potatoes, cooked
2 red or yellow bell peppers
4 ripe medium tomatoes
10 scallions
2 cups olives, black or green or mixed
3/4 pound cooked green beans
1/4 cup salted almonds, chopped
6 cornichons, roughly chopped
1/3 cup olive oil
1 teaspoon prepared Dijon-style mustard
2 to 3 tablespoons red wine vinegar
Salt
Freshly ground black pepper
Minced herbs such as parsley, thyme, oregano, and basil
4 ounces anchovy filets, or to taste (optional)
8 to 10 capers chopped
4 walnuts, shelled and coarsely chopped (optional)

Peel the potatoes, slice them, and place them in a large salad bowl. Remove the stems, ribs, and seeds from the peppers and cut them into strips. Slice the tomatoes. Trim the scallions of their outer skins and all but about 2 inches of their green tops; cut into I/2 inch slices. Pit the olives. Cut the green beans into I/2 inch pieces.

Shake the almonds over the potatoes; add the tomatoes, peppers, green beans, cornichons, scallions, and olives. Toss gently. In a small bowl beat together the olive oil, mustard, and vinegar to make a smooth vinaigrette; season with salt, pepper: and herbs. Pour the dressing over the salad and garnish with the capers and walnuts.

SERVES 6 to 8