Ingredients

• 8  ounces fresh green beans (2 cups)
• 12  ounces tiny new potatoes, scrubbed and sliced (2 medium)
• 1  recipe Nicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressing
•   Boston or Bibb lettuce leaves
• 11/2  cups flaked cooked tuna or salmon (8 ounces) or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunks
• 2  medium tomatoes, cut into wedges
• 2  Hard-Cooked Eggs, sliced
• 1/2  cup pitted ripe olives (optional)
• 1/4  cup thinly sliced green onions (2)
• 4  anchovy fillets, drained, rinsed, and patted dry (optional)
•   Fresh tarragon (optional)

Directions

1. Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.

2. Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing; drizzle over each salad. Makes 4 main-dish servings.

3. Nicoise Dressing: In a screw-top jar combine 1/4 cup olive or salad oil; 1/4 cup white wine vinegar or white vinegar; 1 teaspoon honey; 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; 1 teaspoon Dijon-syle mustard; 1/4 teaspoon salt; and dash black pepper. Cover and shake well. Makes about 1/2 cup.