Ingredients:
6 small red potatoes (or fingerling)
2 eggs hard boiled and quartered
3 tomatoes quartered
1/2 cup of cut, cleans and cooked green beans
1/4 cup of nicoise olives
5 leaves of romaine lettuce
1 can of solid tuna in olive oil
1 lemon
1 tbsp of parsley or tarragon or chives
1 small shallot (optional)
Olive oil
Dijon Mustard
Make a dressing with the lemon juice, shallot, olive oil and french mustard; season with salt and pepper. Arrange all the vegetables in a bed of lettuce and drizzle dressing on top.
