1 1/2 lbs. roast beef, thinly sliced
1 1/2 lbs. baby red potatoes, cooked with skins on, cut in 1/2" cubes
1 1/2 lbs. green beans, cooked to tender crisp
1 lb. cherry tomatoes
1/2 lb. Calamat olives, pitted & halved (Stuffed green olives may be substituted.)
1/2 lb. Romaine lettuce, torn into pieces
Garnish: carrot sticks, green pepper sticks, red pepper sticks

NICOISE DRESSING:

1 c. vegetable oil
1/2 c. white wine vinegar
1/4 c. water
1/3 c. capers, chopped
2 tbsp. parsley, chopped
3 cloves garlic, minced
2 tsp. dry mustard
1 tsp. fresh basil, minced
1/4 c. Parmesan cheese

Combine dressing ingredients, blend well, toss beef, potatoes, beans, cherry tomatoes, olives and torn Romaine leaves with half of the dressing, chill before serving toss with remaining dressing. Garnish with carrot, green and red pepper sticks. Yield: 8.