| 3 large heads Belgian endive | cucumber |
| prosciutto di parma | salami |
| 1 jar roasted red peppers | tomatoes |
| 1 head fennel, large round |
lettuce |
| (1) 6 oz. can Italian tuna, in oil | olives |
| 2 jars marinated artichokes | top onions |
| 1 jar marinated mushrooms | feta cheese |
Layer items, starting with lettuce, on a large platter. Slice cucumbers and tomatoes and place around edge of platter. Make boats from the endive leaves, and fill with tuna and any of above items. Dress with the following dressing:
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Dressing: |
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| 1 clove garlic, mashed | 1 cup olive oil | capers |
| juice of 1 lemon | 1 Tbs. Poupon mustard | salt |
| Louisiana or creole seasoning | 1/3 cup red wine vinegar | pepper |
Mix all ingredients, oil last, a little at a time, whisking well.
