Ingredients
½lbsmall red potatoes,(about 4)
¼lbgreen beans
2tbspred wine vinegar,or white
1tbspdijon mustard
½tspsalt
½tspfresh ground black pepper
½cupolive oil
1¼lbsromaine lettuce,(1 head)
4eggs,hardcooked
1anchovy fillets
2tbspcapers,drained
1cantuna
¼cuppimientos,(from a 4 oz jar), drained, diced
¼cupblack olives,pitted, chopped
Preparation
Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans.
Continue boiling for about 5 minutes longer, until the beans and potatoes are tender. Drain thoroughly.
When the potatoes are cool enough to handle, peel them and cut them into quarters.
In a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt and pepper. Add the oil slowly, whisking.
In a large glass or stainless-steel bowl, toss the romaine with ¼ cup of the vinaigrette and then transfer to a platter or individual plates.
In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine.
Arrange the anchovies, capers, tuna, pimientos and olives in piles on the lettuce.
Serve and enjoy!
