This recipe calls for “2 quarts torn, mixed salad greens” which we have times infinity -1. (Because it’s nonsensical to multiply infinity. We have a lot of lettuce.)
|It’s an old favorite recipe|
|from an old favorite cookbook– now falling apart– that I’ve had since before the Girls were born.|
It is the vinaigrette that hold everything together. So it’s not so much a recipe for a salad as it is an inspiration. Note the carrots– nowhere to be seen in the recipe- but I pulled them and marinated them. Two weeks from now– after this evening’s rain– the canned beans will be replaced by fresh.
3/4 C salad oil
3/4 C tarragon white wine vinegar
1/4 C chopped green onion
2 T snipped fresh parsley
2 t salt
1 t dry mustard
1 t sugar
1/2 t tarragon crushed
16 oz. can cut green beans, drained
2 quarts torn, mixed salad greens
2 tomatoes, sliced
2-3 hard cooked eggs, cut into wedges
6 1/2 oz can white tune, drained
3-4 anchovy fillets, drained [OMIT]
3-4 slices salami or summer sausage, cut into strips
1/2 C ripe olives
1 C tiny whole pickled beets, drained.
Combine first nine ingredients in container with tight cover. Shake well. Pour 1/2 C over beans. Marinate 1 hour, chilling thoroughly. Toss salad greens with enough dressing to coat; place on two large platters, Drain marinated beans.; arrange on salad greens with remaining ingredients.
TIP: Select a combination of 3 salad greens from…
[That’s not a problem!]
Capers, artichoke hearts, green pepper strips or strips of boiled ham are also good in this salad.
Serve with Dilly Bread.