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1
Arrange the lettuce leaves on a large platter or in a shallow bowl.
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2
Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.
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3
Baste the tomatoes with a spoonful of vinaigrette.
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4
Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals.
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5
Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.
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6
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
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7
COLD ROAST MEAT SALAD.
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8
Thinly slice, or cut into cubes or strips, a pound of cold roast or braised beef, veal, or pork, and refrigerate for several hours in a bowl with sufficient vinaigrette to enrobe the pieces, turning and basting several times.
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9
To serve, arrange nicely on a platter, surrounded with pickles, capers, olives, tomatoes, sliced red onions and green peppers, cooked green beans, or whatever appeals to you.
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10
SYRIAN LAMB SALAD.
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11
Marinate for several hours a dozen thin slices of cold roast leg of lamb in garlic-flavored vinaigrette plus several pureed freshly opened anchovies.
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12
Mound 3 cups or so of prepared bulgur (cracked wheat) in the center of a platter, and surround with the lamb slices.
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13
Garnish as you wish with olives, hard-boiled eggs, tomato wedges, sliced bell peppers, marinated cucumber (page 23).
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14
BREAST OF PHEASANT, DUCK, CHICKEN, OR TURKEY SERVED IN A SALAD.
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15
Marinate slices of the cooked breast for 30 minutes or so in the vinaigrette.
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16
Then, for each serving, arrange several strips over a bed of tender frizzy lettuce leaves.
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17
Baste with vinaigrette and decorate with small segments of orange, thin red-onion slices, and a spoonful of toasted pine nuts.
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18
Anchovies go off in taste when they sit around in an open canwhich is probably why many people hate anchovies.
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19
Stir a quart of boiling water into 1 cup raw, dry bulgur.
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20
Let sit 15 minutes, or until pleasantly tender.
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21
Drain, rinse in cold water, and squeeze dry in a towel.
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22
Toss with 1 Tbs each of olive oil, grated onion, and chopped parsley.
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23
Season to taste with salt, pepper, and lemon juice.
