Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Mixed torn greens (romaine, 1/2 c Nicoise olives, pitted
Red leaf lettuce, radicchio 4 oz Hard salami, julienned
And arugula) 4 Hard-cooked eggs, peeled
4 Scallions, sliced Salt to taste
3 Ripe tomatoes, seeded 8 oz Smoked turkey breast,
Sliced Julienned
4 Sun-dried tomatoes (packed 1 Sweet red pepper, cored,
In oil), drained chopped Seeded cut into rings
1 c Fresh basil leaves 1/2 c Torn arugula leaves
12 oz Smoked mozzaerlla cheese 6 oz Jar marinated artichoke
Freshly ground black pepper Hearts, drained sliced
To taste 5 oz Proscuitto, julienned
1 c Alfalfa sprouts 1 lb Asparagus spears -OR-
1 md Red onion, sliced Broccoli florets, blanched

----------------------TUNA MAYONNAISE---------------------------
4 Egg yolks 1 c Olive oil
3 Anchovy fillets, chopped 1/2 c Vegetable oil
1 tb Capers, drained Salt freshly ground black
3 tb Fresh lemon juice Pepper, to taste
1 tb Dijon mustard 6 1/2 oz Can tuna (packed in oil)
1/3 c Chopped fresh Italian 1/2 c Sour cream
Parsley

NOTE: This salad must be made 6 to 24 hours before serving and
should be arranged in a large clear glass bowl with straight sides to
show off all the layers. SALAD: Toss the greens with 2 of the sliced
scallions in a large glass bowl. Top with the fresh tomatoes and then
with the sun-dried tomatoes. Sprinkle half the basil over the
tomatoes. Thinly slice 8 oz of the mozarella and arrange on the
basil layer. Sprinkle with freshly ground black pepper to taste.
Grate the remaining 4 oz mozarella and set aside. Top the sliced
cheese with separate layers of alfalfa sprouts, onion, half the
olives, and all the salami. Process the eggs, the remaining 2
scallions, and salt and pepper to taste in a food processor fitted
with a steel blade just until the eggs are chopped. Spoon on top of
the salami layer. Place the turkey julienne over the eggs. Then add
the red pepper and scatter with the 1/2 c arugula. Layer artichoke
hearts on top of the arugula and cover with the proscuitto julienne.
Top with the remaining basil leaves, sprinkle with more pepper, and
add the reserved grated mozarella. Make a final layer of the
asparagus, arranged in a spoke pattern, or the broccoli florets.
MAYONNAISE: Process the egg yolks, anchovies, capers, lemon juice,
mustard, and parsley in a food processor fitted with a steel blade
for 15 seconds. With the machine running, pour the oils in a thin
steady stream through the feed tube to make a thick mayonnaise.
Season to taste with salt and pepper. Flake the tuna and add it with
its oil to the mayonnaise. Process until thoroughly blended. Scrape
into a small bowl, fold in the sour cream, and taste and adjust
seasonings. Refrigerate covered until ready to use. FINAL: Spread a
thick layer of the tuna mayonnaise on top of the salad. Garnish with
the remaining olives. Cover with plastic wrap and refrigerate 6 to
24 hours. Use 2 large salad spoons to get down through all layers to
serve. From The Silver Palate Good Times Cookbook by Julee Russo
Sheila Lukins. Submitted By TERRI WOLTMON On 04-27-95

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