Turkey Salad Nicoise

1 head butter lettuce
Dressing (see recipe below)
1 to 2 cups sliced cooked potatoes, chilled
1/2 pound green beans, cooked and chilled
1 tomatoes, cut in wedges
2 to 3 cups sliced cooked turkey
1/4 cup black olives
1 hard-cooked eggs, peeled and sliced
6 anchovy fillets, optional
1 Tablespoon minced fresh chives, tarragon, basil or chervil

Line shallow bowl or dish with large outer leaves of lettuce.  Break remaining lettuce into bowl and toss with 2 tablespoons of dressing.  Separately season potatoes, beans, tomatoes and turkey with dressing and arrange over lettuce.  Garnish with olives, hard-cooked eggs and anchovies.  Pour in some of remaining dressing or serve alongside.  Sprinkle with herbs.  Makes 4 servings.

Dressing
1/4 cup white wine vinegar
2 Tablespoons water
1/2 tsp. salt
1/8 tsp. black pepper
3 Tablespoons sliced green onions
1 clove garlic, minced
1 Tablespoon sugar
1/4 tsp. dry mustard
1/2 cup fresh chopped basil
3/4 cup olive oil

Blend vinegar, water, salt, pepper, green onions, garlic, sugar, mustard and basil.  Beat in oil or shake mixture in a jar with a tight-fitting lid until thoroughly mixed.  Shake or beat again before using.  Makes about 1 1/4 cups.

Nicoise means "as prepared in Nice," so picture yourself at an outdoor cafe on the French Riviera as you eat this wonderful salad.  Mom clipped this recipe from a newspaper, probably the LA Times or Salt Lake Tribune.