2 tablespoons red wine vinegar
Dash of Dijon mustard
1 cup extra virgin olive oil
2 small, young cloves of garlic, peeled and crushed
1 head of lettuce (Boston or Romaine)
2 dozen cooked thin green beans
10 cooked new potatoes, cut into quarters
2 6-ounce cans white tuna, drained and flaked
2 tomatoes, sliced
12 black olives
2 hard boiled eggs, peeled and sliced
1. In a small bowl, whisk together vinegar, mustard, oil and garlic to make vinaigrette. Salt and pepper to taste.
2. In a large bowl, toss together beans, potatoes, tuna, tomatoes, anchovies and olives. Allow to thoroughly chill in refrigerator.
3. Wash lettuce, tear into pieces and arrange on serving plates. Spoon salad ingredients on each plate. Decorate by topping with egg slices. Pass vinaigrette.