Nicoise Salad

• lettuce leaf, of your own choice
• 8 ounces green beans, cooked but still crunchy
• 2 -3 hardboiled egg, quartered
• 1 small red onion, cut in rings
• 2 -3 tomatoes, skinned and in large chunks
• 8 ounces canned tuna, drained and flaked
• 1 crushed garlic clove
• 1/3 cup olive, halved or left whole
• salt & freshly ground black pepper
• Dressing
• 2 -3 tablespoons olive oil
• 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
• 1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
• salt and pepper
• Garnish
• anchovy fillet, chopped if desired
• quartered hardboiled egg
• sardines, drained from a tin (optional)
• cucumber, sliced or chunks
• 1 tablespoon chopped small caper

1. Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
2. Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
3. Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.

lettuce leaf, green beans, egg, red onion, tomatoes, tuna, garlic, olive, salt, dressing, olive oil, white wine vinegar, herbs, salt, anchovy fillet, egg, sardines, cucumber, caper

Taken from www.food.com/recipe/nicoise-salad-55886 (may not work)