2 pounds red potatoes, boiled and sliced
2 cups cooked green beans
1 cup frozen artichoke hearts, thawed and steamed
1 red onion, thinly sliced
3 7-ounce cans solid white tuna, drained
1 pint cherry tomatoes
1 cup pitted black olives (Nicoise olives would be good)
8 hard cooked eggs, quartered
1 green bell pepper, julienned
2 red bell peppers, charred, peeled, seeded and sliced
2-oz can rolled anchovies with capers
1/4 cup chopped parsley
Marinate potatoes, beans, artichoke hearts and onion in the garlic
dressing in the refrigerator for several hours, stirring occasionally.
Line bowl with greens. Drain marinated vegetables, reserving
dressing. Spoon veggies onto greens. Arrange tuna in the center
of the bowl. Arrange tomatoes, olives, eggs, red and green peppers,
and anchovies attractively around tuna. Sprinkle with parsley.
Pass salad dressing at the table or toss right before you serve.
2 cups olive oil
1/2 cup tarragon vinegar
1/4 cup fresh lemon juice
4 cloves garlic, chopped
1 tablespoon dry mustard
2 teaspoons sugar
1 teaspoon salt
freshly ground black pepper
Combine all ingredients thoroughly.