1 head of Boston or butter lettuce, leaves separated and washed
4 medium ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
1/2 lb (225g) green beans, trimmed and blanched
8 small new potatoes, boiled until tender and sliced
4 hard-boiled eggs, quartered
1/2 cup black Niçoise olives
2 cans of tuna in olive oil, drained and flaked
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Dijon mustard, for dressing
Salt and pepper to taste
Fresh basil or parsley, for garnish
1
Prepare the Vegetables:
Arrange the lettuce leaves on a large platter as the base.
Scatter the tomato wedges, sliced red onion, green beans, and sliced potatoes over the lettuce.
2
Add Eggs, Tuna, and Olives:
Arrange the hard-boiled egg quarters, flaked tuna, and Niçoise olives on top of the salad.
3
Dressing:
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, a touch of Dijon mustard, salt, and pepper to taste. Adjust the quantities based on your preference.
Drizzle the dressing over the salad just before serving.
4
Garnish and Serve:
Garnish with fresh basil or parsley. Serve the salad with fresh crusty bread if desired.
Ingredients
1 head of Boston or butter lettuce, leaves separated and washed
4 medium ripe tomatoes, cut into wedges
1 small red onion, thinly sliced
1/2 lb (225g) green beans, trimmed and blanched
8 small new potatoes, boiled until tender and sliced
4 hard-boiled eggs, quartered
1/2 cup black Niçoise olives
2 cans of tuna in olive oil, drained and flaked
Extra-virgin olive oil, for dressing
Red wine vinegar, for dressing
Dijon mustard, for dressing
Salt and pepper to taste
Fresh basil or parsley, for garnish