Lamb Salade Nicoise

• 12 lb green beans, Cut into 2-inch Lengths
• 1 head romaine lettuce
• 6 cooked new potatoes, sliced
• 1 cup basic vinaigrette dressing
• 2 cups cooked lamb, cut into pencil thin strips
• 1 large cucumber, cut into pencil thin strips
• 1 tablespoon finely chopped red pepper
• 3 eggs, hard cooked and sliced
• 6 -10 pitted black olives, sliced
• 4 -5 firm ripe tomatoes, sliced or 1 pint cherry tomatoes
• 1 small red onion, cut into rings
• 2 heads lettuce (small heads of boston bibb or red leaf)
• 1 bunch watercress

1. Plunge the green beans into boiling water and cook for 4-5min or until crisp-tender.
2. Hold in cold water until ready to use.
3. Arrange romaine lettuce in spokelike fashion in bottom of a 10 in round quiche dish.
4. Sprinkle the potatoes with a little of the dressing and arrrange slices in upright position around the rim of the dish.
5. Place lamb strips and cucumber strips in a dish and tosswith about 3 tbsp of the dressing.
6. Mentally dividing the auiche dish into quarters, fill the first 1/4 with the meat ,cucumber mixture.
7. Drain green beans and mix with the red pepper and pour into the second 1/4.
8. Put hard cooked eggs and oives in the third 1/4.
9. Fill the last 1/4 with tomatoes and onion rings.
10. Drizzle a little dressing over all, put remaining dressing in a serving bowl.
11. Tear the small heads of lettuce into manageable pieces and mix with the watercress in a separate bowl.
12. Ask each guest to take a helping of lettuce and top with a selection from the serving platter.
13. Pass the dressing on the side.

green beans, romaine lettuce, potatoes, basic vinaigrette, lamb, cucumber, red pepper, eggs, black olives, firm ripe tomatoes, red onion, bibb, watercress

Taken from www.food.com/recipe/lamb-salade-nicoise-439176 (may not work)