1 head of Boston lettuce, washed and dried

2 to 3 Tbs virgin olive oil

Salt and freshly ground pepper

½ pound fresh green beans, trimmed, blanched, refreshed in cold water, and dried

2/3 cup salad dressing

2 fine ripe red tomatoes, cored, quartered, and seasoned before serving

1 can white solid pack tuna packed in oil, drained and flaked

½ quart French Potato Salad

2 hard-boiled eggs, quartered lengthwise

1 can flat anchovy fillets packed in oil, opened and drained just before serving

¼ cup black Nicoise-type olives

2 Tbs capers

2 Tbs minced fresh parsley

Line the plates with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning.

Drizzle a spoonful or two of the dressing over the tomatoes.

Season the tuna lightly with a spoonful or two of the dressing and place ½ of the tuna in center of each plate. Place two anchovy fillets in the form of a cross on top of the tuna.

Alternate mounds of beans and potato salad around the tuna.

Ring the salad with the eggs and tomatoes.

Spoon a little more of the dressing over all; scatter on olives, capers, and parsley.

Serve as soon as possible.

Makes 2 servings.

Serving Ideas: Serve with french bread and Brie or Camembert, and a dry white wine such as Alsatian riesling or a light sauvignon blanc.  :  Most recently we've been drinking a Pinot Gris with this meal.  It's a good fit.

Comments:  I usually use just olive oil and the dressing from the French Potato Salad.

This is my favorite salad meal. I actually convinced one of our favorite french restaurants to feature this dish on their menu. The only difference between their version and mine is the superior Nicoise olives they can obtain