Make this classic French salad by arranging tuna, green beans, small red potatoes, hard-cooked egg quarters, tomatoes, and  olives over a platter of greens and serving with an herbed dressing.

Recipe by Southern Living February 2003

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Cool slightly; cut into slices. Set aside.

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  • 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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