The version of salade necoise that I use varies with what I have on hand. I got the idea from More with Less, but I've eaten different versions in restaurants, most notably a French restaurant in Montreal with A. I love salade necoise in all its versions! (And I had a room mate in college whose name was Necois. . .she taught me some cooking tricks).
My version of salade necoise is potato salad on a bed of lettuce, with cucumbers and tomatoes, a steamed, chilled green vegetable, some tuna, and fresh herbs and a vinaigrette over all. I used frozen peas this time, as we had just picked and eaten our green beans a few days ago. I usually like salade necois with good bread, but yesterday there was dessert instead.
Saturday:make Aunt Linda's Potato Salad
chill a can of tuna
wash, dry lettuce
defrost frozen peas
put the tuna in a serving bowl
snip fresh herbs from the backyard
set the table
The dessert was a variation of eclair dessert that I made up. I made a batch of vanilla cornstarch pudding, and layered it with chocolate graham crackers. Then I put peanut butter icing over the top. I allowed it to sit for a few days in the fridge. The flavor was great, but there should have been more pudding in my opinion.