8-10 tiny red-skinned potatoes
1 T. each olive oil and salt
1 lb. thin, tender green beans
3 tomatoes, cut into 6 wedges each
6 hard-cooked eggs, chilled and cut into wedges
2 bell peppers, any color, cut into thin strips
2 (7 oz.) cans white albacore tuna, chilled
1 bunch red radishes
1/2 C. tiny black olives
2 oz. rolled anchovy fillets, with capers
Slice potatoes into rounds 1/4″ thick and steam until tender. Cool.
Cook green beans in boiling salted water with olive oil, uncovered for 3-5 min. Chill.
Prepare dressing and chill.
To assemble salad platter, arrange the various ingredients in mounded sections
Place 2 separate bundles of green beans at either end of platter, tomato wedges all around, and mound the potatoes, eggs, peppers, tuna, and radishes separately.
Whisk the dressing until smooth and drizzle over entire salad.
Finally scatter the olives and anchovies over top.
Serve chilled, serving a portion of each ingredient to your guests, with a spoonful of dressing
1 c olive oil
1/4 c red wine vinegar
2 cloves garlic pressed
1/2 tsp each sugar, salt, pepper
1/3 c fresh basil leaves, finely minced
Whisk until smooth and chill.
Whisk again before using.