Because this salad isn't all tossed together, everyone can choose to eat (or not eat) whatever parts they like. So help yourself to some extra potato salad, or skip the tuna, or hog all the olives. It's your monster now.
1/3 cup lemon juice, or cider vinegar (or a mixture)
1 tsp dried oregano, crumbled
1 tsp salt
1 tsp granulated sugar
1/4 tsp black pepper
4 garlic cloves, (or less)
1 cup olive oil, or vegetable oil (or a mixture)
6 medium new potatoes
1 tbsp capers, (optional)
1 head romaine lettuce, washed and torn to smithereens
1 184-g can tuna, drained and chunked
4 hard-cooked eggs, peeled and cut into wedges or bunnies
2 tomatoes, cut into wedges
1 large cucumber, sliced or cut into silly shapes
1 green sweet pepper, sliced into thin rings
12 black olives
12 radishes, cut into roses
1 cup crumbled feta
First, make the salad dressing. You'll get the best results using a blender or food processor. Into the container, measure the lemon juice or vinegar, the oregano, salt, sugar, pepper and garlic cloves. Blend until everything is pulverized, then turn off the machine, open the lid and scrape down the sides. Next, pour in the oil in a thin stream while the machine is running. (This is a good job for a meticulous, patient child.) Replace the lid and keep blending until the dressing is smooth and creamy. If you don't have a blender or processor, simply combine all the ingredients in a screw-top jar (thoroughly squish the garlic first) and shake until it is well mixed. It won't be as creamy, but it will still taste good.
Next, cook the potatoes in their peels by steaming or boiling until they are tender when you poke a knife into the centre. (They can be easily peeled after cooking if you want, but I wouldn't bother.) While they're still warm, cut the potatoes into ½ in. (1 cm) cubes, and toss with the capers (if you're using them) and ½ cup (125 mL) of the dressing, mixing thoroughly. Let cool completely.
The rest is all fun and games. Have your child line a large platter evenly with the torn-up romaine lettuce. Arrange the potato salad in a mound in the middle of the platter. Around this, place little clumps of chunked tuna. Put egg wedges (bunnies?) here and there. Tomato wedges, too. Decorate with cucumber slices, green pepper rings, black olive thingies and radish roses (or turtles). And, finally, sprinkle crumbled feta cheese over the works.
Serve each person a little of everything, along with some of the lettuce. Pass the remaining dressing separately to drizzle as desired. Ta da!
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