Mix Salad

Ingredients:

• 1 head of Boston Lettuce, large, washed and dried (I used Butter lettuce)
• 1 cup fresh green beans, trimmed, blanched
• 3 or 4 fine rip red tomatoes,quartered and seasoned before serving 
• 8 to 10 ounces stamed chicken flaked
• 2 cups French potato salad (recipe follows)
• 4 hard-boiled eggs, halved lengthwise
• 2-3 tsp oil
• 1/2 cup black Nicoise-type olives
• Olive oil for drizzling
• Salt and pepper, to taste
• Flat leaf parsley, chopped

Method:

Shortly before serving, line a large, wide salad bowl or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt.

Toss the green beans in a mixing bowl with a little olive oil and salt.

Drizzle a spoonful or two of the dressing over the tomatoes.

Season the chicken lightly with a spoonful or two of dressing.

Place the potatoes in the center of the bowl or platter; mound the beans, the tomatoes and tuna.

Ring the salad with the eggs

Spoon a little more vinaigrette over all; scatter on olives,  and parsley. Serve as soon as possible.

 Boil potatoes to fork tender.

Allow to cool for a few minutes and slice potatoes. Dress with drizzle of olive oil, salt, pepper,  and chopped parsley.