- 2 pounds unpeeled small red potatoes
- 1 1/2 pounds fresh green beans
- Herb Dressing
- 2 heads romaine lettuce
- 6 (3-ounce) packages albacore tuna, flaked
- 1 (2-ounce) can anchovy fillets, drained (optional)
- 5 hard-cooked eggs, quartered
- 5 plum tomatoes, cut into wedges or 1 (8-ounce) container grape tomatoes
- 1 cup sliced ripe olives
- Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Cool slightly; cut into slices. Set aside.
- Cook green beans in boiling water to cover 3 minutes; drain. Plunge into ice water to stop the cooking process.
- Toss together potato slices, green beans, and 1/2 cup Herb Dressing in a large bowl. Chill at least 30 minutes.
- Tear 1 head romaine lettuce into bite-size pieces. Line a platter with leaves of remaining head of romaine lettuce. Arrange potato mixture over lettuce. Top with torn lettuce pieces.
- Mound tuna in center of greens. Arrange anchovies around tuna, if desired. Place eggs and tomato wedges on salad. Sprinkle with sliced olives. Serve with remaining Herb Dressing.
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