Julia Child says, "A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10-20 minutes if they need to take on flavor. Then ... arrange your work of art, each part of it is perfectly seasoned."

Ingredients

4 serv.

kidney beans, rinsed and drained↗1 can
rinsed and drained
raw zucchini, sliced1 cup
mushrooms, sliced↗8
mixed salad greens↗4 1⁄2 cups
hard-boiled eggs, sliced4
large vine-ripened tomatoes, sliced↗2
pitted black olives↗12
anchovy↗
to taste
solid albacore tuna, packed in water, drained↗2 cans
packed in water, drained
coarsely chopped parsley↗
balsamic vinaigrette
Bottled

Step-by-step instructions

1
Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
2
At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
3
Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
4
Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
5
Cooking time is marinade time.
6
Delicious with grilled olive-oiled French bread and a chilled rosé wine.

Source: food.com

Original recipe ↗

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