Salade Nicoise

(from Linda Hanson, adapted from Julia Child’s The Way to Cook)

 

1 large head leaf lettuce

3 C cold, diced, cooked potatoes

3 C fresh green beans, blanched, and chilled

6 hard boiled eggs, halved lengthwise

3-4 red tomatoes, cored and quartered

˝ C black nicoise-type olives

8-10 oz. can tuna, drained, flaked

 

 

Line a large salad bowl with lettuce.  Place potatoes in center; mound beans at intervals interspersing tomatoes and mounds of tuna.  Ring salad with eggs.  Spoon favorite vinaigrette dressing  (2/3 - 1 C) on salad and serve.