Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Marty Gardner
for the vinaigrette:
2?3 cup olive oil
1 TBS lemon juice
3 TBS wine vinegar
2 TBS Dijon mustard
1 clove garlic, minced
1 TBS chopped fresh basil
1 TBS chopped fresh parsley and?or dill
salt and pepper, to taste
for the salad:
8 new potatoes
1?2 lb. green beans
Mix of greens from the garden
4 ripe tomatoes, quartered, or 12 cherry tomatoes, halved
2 (7 oz.) tins Italian tuna, drained
3 TBS tiny capers
1?2 cup Nicoise olives
2-oz. tin rolled anchovies
3 hard-boiled eggs, peeled and halved
Combine vinaigrette ingredients in a small bowl.
Steam potatoes until tender (15 to 20 minutes). Peel and slice.
Blanch green beans in 3 quarts salted boiling water for 3 to 5 minutes. Drain and chill them in ice water. Drain again and dry well.
Toss greens with 2 TBS vinaigrette. Arrange at the bottom of a deep, round platter.
Put potato slices in a ring on top of lettuce. Arrange beans and tomatoes in decorative pattern.
Flake the tuna into a mound in the center of the dish. Sprinkle capers and olives over it.
Put the anchovies on top of the egg halves and arrange around the tuna.
Spoon the dressing over the salad and serve at once.
(This recipe was contributed as part of a "Cook of the Week" feature.)