Salad Niçoise

1. 1

   Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Cool slightly; cut into slices. Set aside.

2. 2

   Cook green beans in boiling water to cover 3 minutes; drain. Plunge into ice water to stop the cooking process.

3. 3

   Toss together potato slices, green beans, and 1/2 cup Herb Dressing in a large bowl. Chill at least 30 minutes.

4. 4

   Tear 1 head romaine lettuce into bite-size pieces. Line a platter with leaves of remaining head of romaine lettuce. Arrange potato mixture over lettuce. Top with torn lettuce pieces.

5. 5

   Mound tuna in center of greens. Arrange anchovies around tuna, if desired. Place eggs and tomato wedges on salad. Sprinkle with sliced olives. Serve with remaining Herb Dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.