1/2 c. mayonnaise
Juice of 1/2 lemon
1 oz. canned anchovies with capers
12 black olives, chopped
4 stalks celery, diced
Salad greens, chilled
4 sprigs parsley, chopped

The above ingredients are know as the "Foundation". Chill a 5 to 6 quart glass bowl. In bottom, mix mayonnaise, lemon juice, anchovies and olives. Cover with celery; fill bowl with 2/3 full with salad greens; sprinkle with parsley. Refrigerate while you prepare about 4 cups of the following:

MUSTS:

Tomatoes, peeled, seeded & quartered
Green pepper rings
Radishes, sliced
Hard cooked eggs, quartered
Black or green olives, pitted
Cucumber, sliced
Tuna fish chunks

OPTIONS:

Green beans, cooked & chilled
Beets, cooked & sliced
Carrots, raw, cut julienne
Pickles
Artichoke hearts
Pimiento strips
Green onions, slivered
Salad herbs to taste

Arrange your selections from above atop the Foundation, mindful of color and texture contrasts. Cover with plastic wrap; chill. Bring to table; carefully fold dressing up from bottom. Serves 4.