16 ounces green beans, cooked
2 red onion, julienne
2 pounds red bliss potato, cooked, quartered
1 ounce capers, chopped
1 ounce parsley, chopped
2 cup basic vinaigrette
1 1/2 pounds mixed lettuce greens, including radicchio
2 pounds tuna, canned
5 tomatoes, peeled, quartered
10 hard cooked eggs, peeled, quartered
20 anchovy fillets
40 nicoise olives, pitted
Gently toss the green beans, onions, potatoes, capers, and parsley. Add the vinaigrette, and let marinate for 2 hours. Drain and reserve the excess vinaigrette. Lay the lettuce on a platter. Place the tuna in the center. Arrange the bean and potato mixture around the tuna. Garnish the salad with the tomatoes, eggs, anchovies, and olives. Drizzle with remaining vinaigrette. Serves 10.
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