Serve family style along with a loaf of fresh crusty bread
Ingredients
- 3 medium potatoes, boiled until fork-tender
- 2 small heads boston lettuce, rinsed, dried, cut into bite-size pieces
- 1 can (12 1/2 to 13 ounces) chunk tuna
- 3/4 cup black olives
- 3 hard-cooked eggs, cut into 4 wedges each
- 2 cup fresh cooked green beans
- 2 medium tomatoes, cut into wedges
- 3 green onions, cut into small pieces
- salt and black pepper, to taste
- 1 can (2 ounces) anchovy fillets, optional
- classic vinaigrette (recipe follows, see notes)
- 3/4 cup olive or salad oil
- 1/4 cup wine or white vinegar
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 medium crushed garlic clove (optional)
- 1/2 teaspoon dijon-style mustard
Instructions
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