Layered chef's salad with tuna mayonnaise dressing

6 servings

Ingredients

Quantity Ingredient
3 cups Mixed torn greens (romaine,
Red leaf lettuce, radicchio
And arugula)
4 Scallions, sliced
3 Ripe tomatoes, seeded &
Sliced
4 Sun-dried tomatoes (packed
In oil), drained & chopped
1 cup Fresh basil leaves
12 ounces Smoked mozzaerlla cheese
Freshly ground black pepper
To taste
1 cup Alfalfa sprouts
1 medium Red onion, sliced
4 Egg yolks
3 Anchovy fillets, chopped
1 tablespoon Capers, drained
3 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
⅓ cup Chopped fresh Italian
Parsley
½ cup Nicoise olives, pitted
4 ounces Hard salami, julienned
4 Hard-cooked eggs, peeled
Salt to taste
8 ounces Smoked turkey breast,
Julienned
1 Sweet red pepper, cored,
Seeded & cut into rings
½ cup Torn arugula leaves
6 ounces Jar marinated artichoke
Hearts, drained & sliced
5 ounces Proscuitto, julienned
1 pounds Asparagus spears -OR-
Broccoli florets, blanched
1 cup Olive oil
½ cup Vegetable oil
Salt & freshly ground black
Pepper, to taste
6½ ounce Can tuna (packed in oil)
½ cup Sour cream

Directions

TUNA MAYONNAISE

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 ½ 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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