In the salad:
- Chioggia beets, cooked in the oven, then halved and marinated in salted red wine vinegar
- Asparagus, cut on the diagonal and roasted in the broiler in a marinade of balsamic vinegar, olive oil, salt, and black pepper
- Eggs, hard boiled 12 minutes, then plunged in ice water, peeled, and halved
- Nicoise olives
- Anchovy fillets
- Lettuce tossed in a garlic vinaigrette.