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6 to 8
portionsEasy
By Julee Rosso and Sheila Lukins
Published 1982
A salad that never fails to bring the Mediterranean to the table. It’s crunchy and fresh-tasting, making a terrific meal in itself. It’s also great prepared in advance and layered into a hollowed-out baguette to make a pan bagnat, the traditional beach sandwich of Nice. The longer the salad rests on the bread, the more the two become one.