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SERVES:
4

INGREDIENTS:

• 1 pound baby potatoes, boiled, cooled and sliced


• 4 large eggs, hard boiled


• Approx. 4-5 cups green beans, trimmed but not cut


• 2-3 large tomatoes, cut into wedges


• 3/4 cup kalamata olives (or use smaller, traditional Nicoise olives)


• 3 Tbs capers, well drained

• 1/4-1/3 cup extra virgin olive oil


• Approx. 2-3 Tbs red wine vinegar


• 1 tsp Dijon mustard


• Black pepper to taste

PROCEDURE:

Cook 1 pound of baby potatoes in just enough water to cover and also hard boil 4 large eggs in another smaller pot in just enough water to cover.

Once the eggs come to a simmer, adjust the timer for exactly 12 minutes and then run them under cold water to cool down, peel and slice.

Trim the stem ends off of the green beans and set up an ice water bath to shock the beans after cooking.

Add the trimmed beans to the saute pan. Add about 1/2-inch water to that, turn the heat to high and put a lid on top.

You want the green beans to be tender crisp. They'll take around 5 minutes once they start steaming, and then place them into a strainer in the ice water bath to stop the cooking.

While you're keeping your eye on the potatoes and eggs, you can make the dressing for the salad.

Add about 1/4- 1/3 cup extra virgin olive oil to a large mixing bowl and add about 1/3 that amount red wine vinegar, add a little dollop of Dijon mustard and a crack of black pepper and whisk it up.

Once the green beans are well drained and everything else has been cooled down and sliced, it's time to assemble the salad.

Add the cooled, sliced, cooked potatoes, the green beans, chopped tomatoes, kalamata olives, drained capers. Add the sliced hard cooked eggs and gently toss to coat.

Serve it up on top of leaves of romaine lettuce.

HINTS:

Serve this in the traditional fashion with good quality canned tuna (olive oil packed) or seared fresh tuna.