This salad is a classic French dish and can be adapted to any seasonal vegetables and your favorite vinaigrette. Add edible flowers like calendula petals, nasturtiums or violets to make it pop.
Your choice of vegetables:
sliced steamed baby potatoes
small cooking onions or scallions
hard boiled eggs
sliced sweet peppers
Set in rows on a bed of bibb; drizzle with vinaigrette of choice.
You can also add seared tuna or grilled flank steak.