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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This version of the French classic has only raw vegetables. 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 |
Directions:
1. Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
2. Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
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