Kate Heyhoe

Kate's Global Kitchen


Salad Niçoise

(Served by ARAMARK at the 1994 Lillehammer
and 1996 Atlanta Olympic Games)

Serves 8


Salad Mixture:
1 pound small red potatoes,
   cooked, chilled, sliced 1/4" thick
1 pound fresh green beans, steamed, chilled
1 medium yellow pepper, seeded, cut in
   julienne strips, 2" long at 1/4" wide (about 1 cup)
3 medium tomatoes, coarsely chopped (about 2 cups)
1 can (6-ounce) large pitted black olives, drained
1/2 cup herbed vinaigrette dressing

Sautéed Tuna:
1 pound fresh tuna, cut in 1" cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons chopped fresh parsley


Combine all salad ingredients. Pour dressing over salad mixture; stir gently to coat salad. Cover. Chill. Season tuna with salt and pepper. sauté tuna in olive oil until lightly browned on all sides and rare on the inside, about 5 minutes. Combine tuna with salad mixture. Toss to distribute evenly. Sprinkle chopped fresh parsley.

Nutrition Information Per Plate:
Calories: 477
Total Fat:32 g
Saturated Fat: 6 g
Cholesterol: 144 mg
Sodium: 859 mg


Kate's Global Kitchen


Olympic Recipes, Down Under:

These recipes are meant to serve a large, hungry crowd... Of 500. You probably won't be feeding that many athletes or even non-athletes, but you may want to see just what it takes to cook dinner in the Sydney Olympic Village...


Olympic Recipes, in family-size portions:

The following recipes are examples of international menu items served to the athletes at various Olympic Games. Each recipe has been revised to accommodate family-sized portions...


Kate's Global Kitchen for September, 2000:

9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way

Copyright © 2000, Kate Heyhoe. All rights reserved.


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