Summer Night's Salad

• 6 cups summer greens (mesclun, arugula, spinach or others)
• 12 asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled
• 1/4 pound haricots verts, parboiled with asparagus for 4 minutes, then cooled
• 6 ounces cherry or grape tomatoes, sliced in half
• 1/2 small bulb fennel, sliced very thin
• 6 mild pickled okra pods, sliced lengthwise into quarters
• 1 Kirby cucumber, sliced thin
• 12 or so good-quality black olives, like calamata or gaeta, pitted
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil or mustard oil
• Salt and freshly ground black pepper to taste
• 2 cups tuna salad (see recipe)

1. Build salads to order on four large plates.
2. Start with a small handful of greens for each plate and divide the asparagus, haricots verts, tomatoes, fennel, okra, cucumber and olives accordingly.
3. Drizzle the salads with the lemon juice, balsamic vinegar and olive or mustard oil and season with salt and pepper.
4. Mound spoonfuls of the tuna in the center of each salad.
5. Serve with sliced bread and a good soft cheese.

summer greens, minutes, haricots verts, grape tomatoes, bulb fennel, okra pods, cucumber, black olives, lemon juice, balsamic vinegar, olive oil, salt, tuna salad

Taken from cooking.nytimes.com/recipes/11683 (may not work)