Insalata nizzarda

Ingredients

•     1 large head Boston-lettuce leaves, washed and dried

•     1 pound green beans, cooked and refreshed

•     1-1/2 tablespoons minced shallots

•     1/2 to 2/3 cup basic vinaigrette

•     Salt and freshly ground pepper

•     3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)

•     3 or 4 “boiling” potatoes, peeled, sliced, and cooked

•     Two 3-ounce cans chunk tuna, preferably oil-packed

•     6 hard-boiled eggs, peeled and halved

•     1 freshly opened can of flat anchovy fillets

•     1/3 cup small black Niçoise-type olives

•     2 to 3 tablespoons capers

•     3 tablespoons minced fresh parsley

Directions

1. Arrange the lettuce leaves on a large platter or in a shallow bowl.

2. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.

3. Baste the tomatoes with a spoonful of vinaigrette.

4. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals.

5. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each.

6. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.