PUBLISHED 07/08/2008
Ingredients:
SALAD
1/2 cup canned tuna in water
1 head Bibb or romaine lettuce
4 hard-boiled eggs, cut into quarters
4 cooked Red Bliss potatoes, cut into quarters
1/2 cup green beans, blanched
4 teaspoons cured black olives
2 ripe tomatoes, cut into six wedges
8 anchovy fillets
DRESSING
2 teaspoons Dijon mustard
3 teaspoons red-wine vinegar
1 cup olive oil
Salt and pepper to taste
How to Make It
To make the salad, arrange Bibb lettuce leaves on the bottom of a bowl.
Place the tomatoes, potatoes, green beans, eggs, and olives all around. In the center, place the tuna and top it with the anchovies.
To make the Dijon-mustard vinaigrette, mix together the mustard, vinegar, salt, and pepper; slowly whisk in the oil. Drizzle four tablespoons of the vinaigrette over the salad.
Serves four.
Nutrition Facts
Calories Per serving: 330
Fat: 23 g
Carbs: 13 g
Protein: 18 g
