Recipe

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• 6 oz fresh green beans
• 2 medium potatoes, cooked, peeled, diced
• 6 artichoke hearts, halved
• 1 head boston lettuce
• 2 tomatoes, cut into wedges
• 1 (7 oz) can chunk tuna
• 3 hard-boiled eggs, peeled, quartered
• 1 (1 3/4 oz) can anchovy fillets
• 1 tbsp capers, drained
• 1/4 cup black olives
• 1/4 cup wine vinegar
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 1 garlic clove, minced
• 3/4 cup olive oil

• 1 Cook green beans until they are tender-crisp; drain; and immediately put into cold water to prevent further cooking. Drain again and pat dry.
• 2 For vinaigrette, whisk all ingredients together in a small bowl.
• 3 Toss beans, potatoes, and artichokes in vinaigrette. Let stand 1 hour.
• 4 Wash lettuce and dry; line large, shallow bowl with the lettuce.
• 5 Spoon bean mixture onto lettuce.
• 6 Arrange tomatoes, tuna, and eggs on top of salad.
• 7 Drizzle any remaining vinaigrette on top.
• 8 Sprinkle with anchovies, capers and olives.