Preparation:
Keep cooked spaghetti lukewarm.
In a bowl combine wine, vinegar, oil, salt, and pepper. Add celery and artichokes. Let stand 1/2 hour, turning occasionally.
Meanwhile, combine mayonnaise and tomato paste. Stir well. Separate yolks and whites of hard-boiled eggs and chop separately.
In heated mixing bowl, combine spaghetti and mayonnaise mixture. Mix well. Add celery and artichokes. Toss gently. Correct seasoning.
For serving: Put salad in a large bowl. With a spatula arrange salad in dome shape. Arrange parsley, chopped yolks, chopped egg whites, and ham (or leftover chicken) on top of salad.
Comments: Makes a fine hors-d'oeuvre or a delicious luncheon main dish.
These proportions are for a main dish.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi |
