Ingredients
1/2
cup olive or vegetable oil
1/4
cup white wine vinegar
1/2
teaspoon salt
2
teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4
teaspoon ground mustard
1/8
teaspoon pepper
3/4
lb fresh green beans
Salad greens
4
plum (Roma) tomatoes or 2 medium tomatoes, sliced
2
hard-cooked eggs, cut in fourths
1
can (9 oz) tuna, drained
1/2
cup pitted ripe olives
1
can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired
Preparation
In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.
