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4 servings
Ingredients:
1/2 pound new potatoes, quartered1/4 cup chopped fresh parsley1/4 cup pitted nicoise olives1/2 onion, thinly sliced1 (6 ounce) can tuna1/3 pound fresh green beans - rinsed, trimmed and blanched1/2 pound mixed salad greens1 cup lemon vinaigrette3 hard-cooked eggs, quartered3 roma (plum) tomatoes, thinly sliced1 tablespoon capers4 anchovy filets
Instructions:
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes.Drain and cool.In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans.Refrigerate for 2 to 4 hours.In large bowl, toss greens with vinaigrette and top with chilled potato mixture.Garnish with eggs, tomatoes, capers and anchovies.
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