Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 md Potatoes, cooked cut 4 ea Eggs, hard cooked
1 c Oil/ Vinegar dressing Olives, large, ripe, pitted
1/2 c Sweet onion, chopped Anchovy filets
3 c Green beans, cooked, hot Chopped fresh parsley *1
Salad greens 14 oz Tuna, chilled
4 ea Tomatoes

--------------------OIL/VINEGAR DRESSING-------------------------
3/4 c Salad oil or olive oil 1/4 ts Dry mustard
1/4 c Red wine vinegar 1/8 ts Black pepper (fresh ground)
1/4 ts Salt

*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 1/8 inch thick slices. Put into a bowl and drizzle
over 1/4 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.
OIL/VINEGAR DRESSING

Shake together in covered jar or bottle Salad oil (the French use
olive oil), with other ingredients. makes 1 cup.
**JJ** 112595.1151
Submitted By JJ JUDKINS On 11-26-95

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