Categories: Main Course, Salad, Seafood

Ingredients

• SALAD
• 1 lb green beans
• 2 lbs small new potatoes
• 2-4 green onions, chopped
• 1 head bib or leaf lettuce
• 2 large tomatoes cut in wedges
• 1 cup thin sliced red onions
• 1/2 cup Greek or Italian olives
• 4-6 hard-boiled eggs, quartered
• 1 can white tuna, drained
• VINAIGRETTE
• 1 teaspoon salt
• 1/3 cup red wine vinegar
• 1 cup olive oil
• 2 tablespoons chopped capers
• 2 teaspoons anchovy paste
• 2 tablespoons finely chopped parsley
• Fresh ground pepper to taste

Directions

1. To prepare vinaigrette: dissolve salt in vinegar. Add olive oil slowly, stirring constantly. I use a wire whip. Adding the oil too rapidly or stirring too slowly will cause the oil and vinegar to separate. Add the capers, anchovy paste, chopped parsley and a generous amount of freshly ground black pepper. Set aside.

2. To prepare the salad: Blanch the green beans until barely tender and dip immediately in very cold water. When cool, place the green beans in a bowl with 3 tablespoons of vinaigrette and chill several hours or overnight.

3. Steam or boil potatoes until tender but do not overcook. While they are still warm, cut into wedges or slices. Place the potatoes in a bowl with the chopped green onions and ¼ to ½ cup of the vinaigrette. Stir gently to coat with dressing and chill the same as the green beans.

4. For mixed salad, add together potatoes, green beans, red onions and olives. Stir gently. Arrange lettuce across bottom and around edges of salad bowl. Pile tuna in center and arrange tomato and egg wedges on top. Pour remaining dressing over all and serve.

5. Alternate: arrange lettuce across bottom and around edges of salad bowl. Assemble salad by spooning potatoes into a mount in the center. Surround the potatoes with green beans and tomatoes. Flake tuna over the potatoes and arrange onion slices and egg wedges on top. Pour remaining dressing over all and serve.

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