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Layered Chef's Salad with
Tuna Mayonnaise Dressing 



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La Belle Cuisine


Layered Chef's Salad with
Tuna Mayonnaise Dressing

The Silver Palate
Good Times Cookbook

by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.

“A chef’s salad is so often the expected. Not ours, made with fresh basil,
sun-dried tomatoes, smoked mozzarella, salami, smoked turkey, and
arugula, then served with a delicate tuna mayonnaise – reminiscent
of vitello tonnato. This salad must be made 6 to 24 hours before
serving and should be arranged in a large glass bowl with straight
sides to show off all the layers.”

3 cups mixed torn greens (romaine, red
leaf lettuce, radicchio, and arugula)
4 scallions, sliced
3 ripe tomatoes, seeded and sliced
4 sun-dried tomatoes (packed in oil),
drained and chopped
1 cup fresh basil leaves
12 ounces smoked mozzarella cheese
Freshly ground black pepper to taste
1 cup alfalfa sprouts
1 medium-size red onion, sliced
1/2 cup Niçoise olives, pitted
4 ounces hard salami, cut into julienne
4 hard-cooked eggs, peeled
Salt, to taste
8 ounces smoked turkey breast, cut into julienne
1 sweet red pepper, cored, seeded, cut into julienne
1/2 cup torn arugula leaves
1 jar (6 ounces) marinated artichoke hearts,
drained and sliced
5 ounces prosciutto, cut into julienne
1 pound asparagus or broccoli florets, blanched
Tuna Mayonnaise (recipe follows)

1. Toss the greens with 2 of the sliced scallions in a large glass bowl.
Top with the fresh tomatoes and then with the sun-dried tomatoes. Sprinkle half of the basil over the tomatoes.
2. Thinly slice 8 ounces of the mozzarella and arrange on the basil layer.  Sprinkle with freshly ground black pepper to taste. Grate the remaining
4 ounces mozzarella and set aside.
3. Top the sliced cheese with separate layers of alfalfa sprouts, onion,
half the olives, and all the salami.
4. Process the eggs, the remaining 2 scallions and salt and pepper to taste in a food processor fitted with the steel blade just until the eggs are chopped. Spoon on top of the salami layer.
5. Place the turkey julienne over the eggs. Then add the red pepper and scatter with the 1/2 cup arugula. Layer artichoke hearts on top of the arugula and cover with the prosciutto julienne.
6. Top with the remaining basil leaves, sprinkle with more pepper, and
add the reserved grated mozzarella. Make a final layer of the asparagus, arranged in a spoke pattern, or the broccoli florets.
7. Make the tuna mayonnaise. Spread a thick layer of the tuna mayonnaise on top of the salad. Garnish with the remaining olives.
8. Cover with plastic wrap and refrigerate 6 to 24 hours.
9. Use 2 large salad spoons to get down through all the layers to serve the salad. 6 portions.

Tuna Mayonnaise
4 egg yolks *
3 anchovy fillets, chopped
1 tablespoon capers, drained
3 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1/3 cup chopped fresh Italian parsley
1 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper to taste
1 can (6 1/2 ounces) tuna packed in oil
1/2 cup sour cream

1. Process the yolks, anchovies, capers, lemon juice, mustard,
and parsley in a food processor fitted with the steel blade for 15
seconds. With the machine running, pour the oils in a steady
stream through the feed tube to make a thick mayonnaise. Season
to taste with salt and pepper.
2. Flake the tuna and add it with its oil to the mayonnaise. Process
until thoroughly blended.
3. Scrape into a small bowl, fold in the sour cream, and taste and
adjust seasonings. Refrigerate covered until ready to use.
Makes about 3 cups.

* Egg Safety Information

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