A classic salad from one of the greats. You know what they say, if it ain’t broke, don’t fix it.
1 head of Boston Lettuce, large, washed and dried
2 to 3 Tbs virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
2/3 to 1 cup salad dressing, such as the Oil and Lemon Dressing (recipe HERE)
3 or 4 fine rip red tomatoes, peeled, if you wish, and cored, quartered and seasoned before serving
8 to 10 ounces oil-packed tuna, drained and flaked
1 quart of French Potato salad (recipe HERE)
8 hard-boiled eggs, halved lengthwise
1 can flat anchovy filets packed in oil, opened and drained just before serving
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
1/4 cup fresh parsley, minced
Shortly before serving, line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.
Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes. Season the tuna lightly with a spoonful or two of dressing. Place the potatoes in the center of the bowl or platter; mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs and curl an anchovy filet on top of each.
Spoon a little more vinaigrette over all; scatter on olives, capers, and parsley. Serve as soon as possible.
! Remember to serve this at room temperature, the way Julia would have.