Salad Nicoise

• 5 medium potatoes, peeled, cooked, sliced
• 12 lb fresh green beans, cooked
• 2 tomatoes, cut in wedges
• 1 small red onion, cubed
• 1 (4 ounce) jar black olives, halved
• 3 hard-boiled eggs, sliced
• 1 (2 ounce) can anchovies (optional)
• 1 (12 ounce) can tuna fish (drained)
• 12 head romaine lettuce
• 23 cup vegetable oil
• 13 cup red wine vinegar
• 2 garlic cloves, diced fine
• 1 tablespoon prepared mustard
• 1 tablespoon parsley
• 12 teaspoon minced onion
• 1 teaspoon salt
• 14 teaspoon ground pepper

1. Mix together the salad dressing ingredients and chill.
2. Cook potatoes and beans, then let cool.
3. Drizzle 1/2 cup of salad dressing over the sliced potatoes, cover and refrigerate.
4. Drizzle 2 TBS of salad dressing over cooked green beans, cover and refrigerate.
5. Leave potatoes, beans, and salad dressing in the refrigerator for 4-8 hours (or overnight).
6. Just before serving, line a glass bowl with romaine lettuce.
7. Layer potatoes, beans, onion, green pepper, olives, eggs, tomatoes, and anchovies in the bowl.
8. You should have enough for 2 layers.
9. Arrange drained tuna on top.
10. Serve the salad with the remaining salad dressing, french bread, and wine.

potatoes, green beans, tomatoes, red onion, black olives, eggs, anchovies, tuna fish, romaine lettuce, vegetable oil, red wine vinegar, garlic, mustard, parsley, onion, salt, ground pepper

Taken from www.food.com/recipe/salad-nicoise-386919 (may not work)