What could be more unexpected for a Ladies Luncheon?
Always a favorite “composed” salad of sorts adapted from Julia’s recipes for said Salade Nicoise and French potato salad and as usual a nice chunk of fresh tuna seasoned, poached/sous vide in olive oil and fresh tarragon sprigs, and finished on a hot grill.
To a large platter add washed dried lettuces of choice, today romaine and iceberg lettuces so pile on any ingredients suggested for a Nicoise style salad noting that tuna in olive oil is a standard ingredient, but I have also seen poached salmon filets used as well. The green beans are blanched, chilled and lightly dressed with some of the salad dressing. Below find a few links to give you an idea how you can proceed with your presentation…pages from Mastering the Art of French Cooking.
Serve with a nice glass of wine, a warmed loaf of French bread, and a wedge of brie cheese.