ounces fresh green beans, trimmed and steamed until tender-crisp
1
(6-1/2-ounce) can tuna packed in water, drained and flaked
2
hard-boiled eggs, shelled and cut into wedges
3
tomatoes, cut into wedges
1
green bell pepper, seeded and cut into rings
1
small red onion, thinly sliced
1/4
cucumber, sliced
1
(2-ounce) can anchovy fillets, drained
12
oil-cured black olives
1/4
cup FILIPPO BERIO® Extra Virgin Olive Oil
3
tablespoons white wine vinegar
1
to 2 tablespoons chopped fresh herbs (chives, parsley or marjoram)
1
teaspoon Dijon mustard
1/2
teaspoon sugar
Salt and freshly ground black pepper
Rub inside of large bowl with cut garlic. Line bowl with lettuce leaves. Arrange green beans, tuna, eggs, tomatoes, bell pepper, onion, cucumber, anchovies and olives over lettuce, keeping each ingredient in a separate group.
In small screw-top jar, combine olive oil, vinegar, herbs, mustard and sugar. Shake vigorously until well blended. Drizzle over salad. Season to taste with salt and black pepper.
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