Made the salad tonight... good god almighty. REALLY good and it went together quickly. The confit tuna was perfect, you put it into the hot oil and let it sit off the heat so it was pretty rare, the mix of harissa, olives, anchovies and preserved lemons was a great combo. I left some without tuna and made some grilled chicken for Miss Who Shall Not Touch Things That Live In Water (conveniently not mentioning the anchovies) and she loved it too.
My other big find was the flat bread recipe:
www.finecooking.com/recipes/grilled-oli ... bread.aspx I used 00 flour but otherwise followed the recipe. I could have rolled them thinner, but they were fantastic. It was also a very well written recipe, considering my idiot tendencies.
Mary