Salade Nicoise   

4 servings

• 1 head Boston lettuce, broken into pieces
• 2 tomatoes, ripe red, cut into wedges
• 8 small red potatoes, cold, cooked with
     skins left on, thick sliced
• 20 green beans, cold that have been
     lightly steamed
• 1 cucumber, finely cut
• 2 6 oz. cans light tuna in water, drained
• 3 egg whites, hard boiled with yolks
     discarded, sliced
• 12 pitted black olives, drained
• 2 teaspoons capers, drained
•    4 sliced anchovies
•    fresh ground black pepper
  
  
•    VINAIGRETTE RECIPE:
• 1/2 cup sherry vinegar
• 1/4 teaspoon dry mustard
• 1 to 6 teaspoon walnut oil
•    salt and pepper, to taste

Mix Vinaigrette and chill.

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Place lettuce, tomato, potato, green beans, cucumber, tuna, egg whites and black olives in bowl. Sprinkle with capers, anchovies and black pepper. Pour Vinaigrette over all and toss.

If making for company, put all on a bed of Romaine lettuce

Bon appetit!