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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A classic. Ingredients:
6 ounces fresh green beans |
2 medium potatoes, cooked, peeled, diced |
6 artichoke hearts, halved |
1 head boston lettuce |
2 tomatoes, cut into wedges |
1 (7 ounce) can chunk tuna |
3 hard-boiled eggs, peeled, quartered |
1 (1 3/4 ounce) can anchovy fillets |
1 tablespoon capers, drained |
1/4 cup black olives |
1/4 cup wine vinegar |
1/4 teaspoon salt |
1/2 teaspoon dry mustard |
1 garlic clove, minced |
3/4 cup olive oil |
Directions:
1. Cook green beans until they are tender-crisp; drain; and immediately put into cold water to prevent further cooking. Drain again and pat dry.
2. For vinaigrette, whisk all ingredients together in a small bowl.
3. Toss beans, potatoes, and artichokes in vinaigrette. Let stand 1 hour.
4. Wash lettuce and dry; line large, shallow bowl with the lettuce.
5. Spoon bean mixture onto lettuce.
6. Arrange tomatoes, tuna, and eggs on top of salad.
7. Drizzle any remaining vinaigrette on top.
8. Sprinkle with anchovies, capers and olives.
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