Serves: 4
Total Calories: 229

2 medium boiling potatoes
salt
4 large eggs
2 tomatoes, halved and sliced
1 small cucumber, peeled and sliced 1/4 inch thick
1 small red or yellow bell pepper, cut into narrow strips
6 anchovy fillets, cut into 5 or 6 pieces
1/2 cup pitted green olives, rinsed and drained and coarsely chopped
6 basil leaves, torn into bits
3 tablespoons extra-virgin olive oil
1 tablespoon wine vinegar
Freshly ground black pepper

1 Place the potatoes in a saucepan with cold water to cover and salt to taste. Bring to a simmer and cook until tender, about 20 minutes. Drain and peel the potatoes. Cut them into 1/4-inch-thick slices.

2 Meanwhile, place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Cut the eggs into quarters.

3 In a large serving bowl, combine the potatoes, tomatoes, cucumber, bell pepper, anchovies, and olives. Scatter the basil leaves on top.

4 In a small bowl, whisk together the oil, vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss gently. Garnish with the eggs. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 229
Calories from Fat: 119

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* Salads
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Green Salad with Gorgonzola and Walnuts
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Mixed Green Salad
Mushroom and Parmigiano Salad
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Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
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