Salad Nicoise

The term " A la Nicoise" refer to dishes typical of  Nice in France and its surrounding area that contain tomatoes, olives, anchovies, and garlic.
Make 2 servings as a main dish

Ingredients
2 red potatoes
1 can (10 1/2 oz) tuna in oil
2 hard-boiled eggs, cut into half or wedges
11/2 cups green beans
12 black olive, pitted
2 cups green leaf lettuce, torn
2 plum tomatoes cut into a coin shape
8 anchovies in oil

Vinaigrette
1 garlic clove, crushed
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Method

1. Cook the potatoes in boiling salted water until just tender, Drain and cut into bite size. Set aside on the serving platter.
2. Cook the green beans in boiling salted water for 3 minutes, then drain under the cold water and set aside.
3. To make vinaigrette, whisk together the garlic, mustard, vinegar and lemon juice. Add the oil on a thin steady stream whisking until smooth. Put the vinaigrette in a small serving bowl.
4. Drain the tuna and set aside. Cut the tomatoes in a coin shape, drain the anchovies and pat to dry on the paper towel, cut the boil eggs in half, set aside.
5. Arrange the green beans, tuna, tomatoes, anchovies, olive and eggs together with the potatoes on the serving platter. Set the bowl of vinaigrette on the middle of the platter.
6. To serve, arrange the lettuce on a serving plate and scatter the potatoes, green beans, tuna, anchovies, tomatoes, olive and eggs drizzle some vinaigrette over the vegetables.