Ingredients

1/2 pound new potatoes (quartered)

1/4 cup chopped fresh parsley

1/4 cup pitted nicoise olives

1/2 onion, thinly sliced

1 (5 ounce) can tuna

1/3-pound fresh green beans – rinsed, trimmed and blanched

½ pound mixed salad greens

1 cup lemon vinaigrette

3 hard-cooked eggs, (quartered)

3 roma (plum) tomatoes, thinly sliced

1 tablespoon capers 4 anchovy filets

 

Method of Preparation

  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.