Italian Inn Classic Salad Nicoise

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From the italian inn cookbook

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Steps

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In a bowl , whisk vinegar , mustard , and garlic until well blended , add olive oil salt and pepper to taste , add minced herbs and whisk until dressing has emulsified.

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Peel potatoes , cut into quarters , boil in salted water about 15 minutes or until just tender.

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Drain potatoes , transfer.

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To a bowl and toss with about a quarter of the dressing.

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Drop the beans into boiling water.

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For 5 minutes , drain , transfer to a bowl and toss with about 2 t of the dressing.

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Separate , rinse and dry the lettuce leaves , place in a bowl and toss lightly with 2 t of the dressing.

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Line the edges of a large oval platter with the lettuce leaves and arrange two mounds of.

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Tuna in the center.

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Arrange mounds of potatoes and beans around the tuna , then begin to arrange the tomatoes , eggs , scallions , and olives in an attractive colorful pattern around the.

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Platter.

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Lay the anchovies over the top , sprinkle on the basil leaves , and pour the remaining dressing over all the ingredients.

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Serv.

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Ingredients

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wine vinegar, dijon mustard, garlic cloves, extra virgin olive oil, salt & freshly ground black pepper, herbs, new potatoes, green beans, boston lettuce, albacore tuna, tomatoes, hard-boiled eggs, scallions, black olives, anchovy fillets, fresh basil leaves