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Serves 4

4 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons each finely chopped chives and parsley
8 small new potatoes, cooked
1 pound green beans, steamed
2 large tomatoes, cut into eighths
2 hard-cooked eggs, peeled and quartered
10 anchovy fillets
1/2 cup pitted ripe olives
1 tablespoon capers, drained
Butter lettuce or romaine, torn
1 1/2 cups cooked pork loin, cut julienne (about 12 ounces)

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.

Serving Suggestions

This salad typifies the cuisine found in and around the French Riviera city of Nice. Serve with fresh baguette while enjoying a foreign film or two on video.

Nutrition Facts
Calories 490 calories; Protein 37 grams; Fat 26 grams; Sodium 827 milligrams; Cholesterol 181 milligrams; Saturated Fat 6 grams; Carbohydrates 29 grams; Fiber 7 grams

 Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



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