The Niçoise Salad Debate Continues

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
• 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. Spread the lettuce across a large platter, or nestle it into a wide, shallow bowl.
2. Just before you plan to serve, combine the beans with the shallots, several spoonfuls of vinaigrette, and salt and pepper. Coat the tomatoes with a spoonful of vinaigrette.
3. Set the potatoes in the middle of the platter. Add the beans in mounds at both ends, then tuck the tomatoes and small piles of tuna around the platter where they look balanced.
4. Place the hard-boiled egg halves around the outside with the cut sides facing up, and drape an anchovy over each one.
5. Finish by spooning additional vinaigrette over the salad, then sprinkle with the olives, capers, and parsley. Serve right away.