Total Time
Prep 10 mins
Cook 20 mins

Julia Child says, "A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10-20 minutes if they need to take on flavor. Then ... arrange your work of art, each part of it is perfectly seasoned."

Ingredients Nutrition


  1. Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
  2. At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
  3. Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
  4. Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
  5. Cooking time is marinade time.
  6. Delicious with grilled olive-oiled French bread and a chilled rosé wine.
Most Helpful

The temperatures here went from being 65F to 80F VERY quickly.. I had soup on the menu for last night but it was way to hot to do that. I had seen FT's picture of this recipe and it inspired me to try it. I love how the kidney bean, zucchini & mushroom mix came out! Mmm I could just eat that by itself, and might at a later date. Few recipes actually leave me with "happy tummy" we both had "happy tummy" after eating this for dinner last night. I was extremely overheated after working in the garden and this actually cooled me off and left me with a pleasant feeling. I admit.. I left out the anchovies but I'm not much of a fan of them. Thank you for sharing this GREAT recipe with us!

Teddy's Mommy April 13, 2008

I didn't have zucchini or mushrooms, and I used white beans and regular vinegarette, but... This was really good. Such a pretty plate and the flavors combined and contrasted beautifully. Thanks Caroline.

Julie3551 November 17, 2007

I have to admit to being a little puzzled by the addition of the Kidney beans in a French salad - BUT, I added them anyway - and they were a surprising and very tasty addition to this salad - adding texture and bite! I was unable to add mushrooms or courgettes, so I added grated carrot instead; but I STUCK to the rest of the recipe, except for using green olives instead of black olives - Malcolm had scoffed them all!!! The salad was SO pretty and the marriage of flavours was lovely - much like a Salad Nicoise, without the green beans and potatoes! I made this for French Food & Foto Fun for the Photos Forum, and I can confidently say, I shall be making it again! Thanks Caro! FT:-)

French Tart November 03, 2007