Ingredients: 3/4 cup extra virgin olive oil 1/2 cup Nicoise olives, pitted 6 anchovy fillets, halved crosswise 1/2 teaspoon garlic, minced 6 1/2 ounces white tuna in oil, drained and flaked into large pieces 2 tablespoons capers, drained Sea salt 8 romaine lettuce leaves 3 hard-cooked eggs, cut into small wedges 1 tablespoon flat-leaf parsley, coarsely chopped 3 new potatoes, peeled and quartered 8 ounces Haricot verts (baby green beans), ends trimmed 3 tomatoes, cut into medium-sized wedges
Directions:1. Combine vinegar, garlic, and parsley. Slowly whisk in oil to make a vinaigrette. Season with salt and pepper and reserve. 2. Place the potatoes in a small pot of cold water and cook until just tender, about 7-8 minutes. 3. Bring a small pot of salted water to a boil and cook the beans until just tender, about 3-4 minutes. 4. Line 4 plates with 2 romaine leaves each. 5. Artistically arrange the potatoes, beans, tomatoes, anchovies, olives, capers, and tuna on the lettuce leaves. 6. Drizzle with dressing and garnish with eggs. |