Salad Nicoise

Ingredients:

1 head of Boston-lettuce leaves, washed and dried

1 lb green beans, cooked and refreshed

1-1/2 tblsp minced shallots

1/2 to 2/3 cup dijon vinaigrette

Salt and freshly ground pepper

3 or 4 ripe red tomatoes, cut into wedges

3 or 4 potatoes, peeled, sliced, and cooked

6 hard-boiled eggs, peeled and halved

1can/jar of Tuna Ventrasca (6.7 gms)

1/3 cup small black Niçoise-type olives

2 to 3 tblsp capers

3 tblsp minced fresh parsley

Optional: anchovies

Arrange the lettuce leaves on a shallow bowl. Toss the beans with the shallots, tomatoes, potatoes, olives and capers, parsley with spoonfuls of vinaigrette, and salt and pepper. Gentle add and toss the tuna and the egg-halves so as to keep them intact as much as possible. Add the anchovy on top of each serving. Spoon more vinaigrette and serve.