Insalata Regina

• 1/2 lb. potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 artichokes, trimmed and sliced
• 1 lb. asparagus, tips trimmed
• 2 cups shredded romaine lettuce
• 1 cup cooked cannellini beans or 1 cup canned, rinsed and drained
• 2 Tbs. minced fresh flat-leaf parsley
• 3/4 cup good-quality commercial mayonnaise
• 12 cornichons cut into fans for garnish
• 12 black olives, pitted, for garnish
• 4 tsp. capers for garnish

1. In large saucepan fitted with metal steamer, with 2 inches water, separately steam potatoes, carrots, artichokes and asparagus until tender.
2. Check saucepan for water after each vegetable and add as needed.
3. In large bowl, combine steamed vegetables, lettuce, beans, parsley, 1/2 cup mayonnaise, salt and pepper to taste.
4. Gently fold with rubber spatula.
5. Turn salad out onto serving platter and form mound.
6. Spread remaining 1/2 cup mayonnaise over mound of vegetables.
7. Decorate salad by making a border around base with cornichon fans and olives.
8. Sprinkle capers over top.
9. Serve right away.

potatoes, carrots, artichokes, shredded romaine lettuce, beans, parsley, mayonnaise, cornichons, black olives, capers

Taken from www.vegetariantimes.com/recipe/insalata-regina/ (may not work)