This version of the French classic has only raw vegetables.
Recipe information
Yield
6 Main-course servings
Ingredients
1 cup olive oil
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf lettuce, torn into bite-size pieces
4 large tomatoes, cut into wedges
1 green pepper, cut into strips
1 small cucumber, peeled sliced
6 to 8 radishes, trimmed, sliced
3 hard-boiled eggs, quartered
2 6-ounce cans solid white tuna, drained, separated into chunks
12 drained canned anchovy fillets
12 black olives (preferably brine-cured)
3 green onions, chopped
Preparation
Step 1
Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
Step 2
Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
