3/4c. olive oil
1/4c. red wine or balsamic vinegar
1 clove garlic, crushed
1T. chopped fresh basil, or 1tsp. dried basil leaves
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. cracked black pepper
1 large head Boston lettuce
1 lb. small new potatoes
1 lb. fresh green beans
3 hard-cooked eggs
1 medium red onion
2 medium tomatoes
1 green pepper
5 anchovy fillets, drained
2-7oz. cans solid-pack tuna (preferably oil-packed)
1/2c. nicoise olives
In jar with a tight-fitting lid combine oil, vinegar, garlic, basil, salt, mustard and pepper; shake vigorously; refrigerate. Wash lettuce, remove core, and drain well. Separate into leaves; refrigerate in crisper.
Scrub unpared potatoes. Boil gently with 1/2 tsp. salt for 20 minutes, or until tender but not mushy. Drain. Cool. Peel & slice 1/4 in. thick. Turn into shallow dish.
Trim and wash beans. Cook whole in boiling water with 1 tsp. salt. until tender. Drain well, cool 10 minutes. Turn into dish with potato. Add 1/2c. dressing; toss gently until beans and potato are well coated. Refrigerate, covered, with remaining dressing.
Peel and quarter eggs. Slice onion thinly. Cut each tomato into 6 wedges. Cut green pepper into 1/4" strips. Drain tuna, break into chunks with fork. Chill, covered.
To serve, arrange lettuce in chilled shallow dish. On lettuce, arrange beans, potato, eggs, onion, tomato and green pepper in wedge fashion. Top with anchovies. Mound tuna in center with olives. Drizzle with remaining dressing. Refrigerate. Serves 6-8.