Yield: 10 servings
|9 mediums||Potatoes, cooked & cut|
|1 cup||Oil/ Vinegar dressing|
|½ cup||Sweet onion, chopped|
|3 cups||Green beans, cooked, hot|
|\N \N||Salad greens|
|¾ cup||Salad oil or olive oil|
|¼ cup||Red wine vinegar|
|4 eaches||Eggs, hard cooked|
|\N \N||Olives, large, ripe, pitted|
|\N \N||Anchovy filets|
|\N \N||Chopped fresh parsley *1|
|14 ounces||Tuna, chilled|
|¼ teaspoon||Dry mustard|
|⅛ teaspoon||Black pepper (fresh ground)|
*1 Parsley can be replaced with Basil or Savory.
Cook potatoes in their jackets. Just as soon as they can be handled, peel and cut into ⅛ inch thick slices. Put into a bowl and drizzle over ¼ c. Oil/vinegar dressing. Add onion, toss gently and cover.
Let stand at room temp until cool, then refrigerate.
Pour 3 Tbs. of the Oil/Vinegar Dressing over the hot, drained, green beans; cover. Let stand at room temperature until cool; refrigerate.
To serve, toss green bean and potato slices together gently, adding more Oil/Vinegar dressing to coat veggies if needed. Mound in the center of a large, chilled chop plate and arrange crisp salad greens around the edges.
Arrange peeled and quartered tomatoes and eggs alternately around potato salad. Tuck olives between tomatoes and eggs. Garnish top of salad with anchovy strips. Sprinkle salad with parsley. If not ready to serve, cover with foil and refrigerate.
At serving time, turn chilled tuna onto a chilled plate and garnish with lemon quarters and greens. Or, if you prefer, make clusters of tuna chunks with the tomatoes and eggs around the salad.
Take a cruet of the Oil/Vinegar dressing or a bowl of Mayonnaise to the table. Pass so the guests can add more dressing if desired.
Shake together in covered jar or bottle Salad oil (the French use olive oil), with other ingredients. makes 1 cup.
Submitted By JJ JUDKINS On 11-26-95