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What You Need:
(To serve 4 to 6)
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1 large head Boston or romaine lettuce, separated, washed and dried
1 to 2 cups French potato salad
4 large, firm ripe tomatoes, quartered
3 hard-cooked eggs, cooled, peeled and quartered
1 seven-ounce can tuna fish (preferably packed in olive oil), drained and broken in chunks
½ cup black olives (Mediterranean style, if possible), drained
8 to 12 flat anchovy fillets, drained
2 cups blanched green string beans, chilled
½ cup Sauce Vinaigrette
3 tablespoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Line a large salad bowl-preferably a glass one-with the lettuce, and spread the potato salad in the bottom of the bowl. Arrange the tomato quarters, egg quarters, tuna chunks, olives, anchovies and green beans on top in an attractive pattern-concentric circles, wedges or strips. Spoon the vinaigrette over the salad, sprinkle with parsley and serve immediately.
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