Salad Dressing, below*
3 medium-sized cooked potatoes, sliced
1 package (9 ounce) frozen green beans, cooked
1 clove garlic, cut in half
1 smal I head Boston lettuce
2 cans (6 1/2 or 7 ounces each) tuna, drained
1 mild onion, quartered and thinly sliced
2 ripe tomatoes, cut in wedges
2 hard-cooked eggs, quartered
1 can (2 ounces) rolled anchovy fillets, drained
3/4 cup pitted ripe olives
1 tablespoon capers
1. Pour enough salad dressing over warm potato slices and cooked beans (in separate bowls) to coat vegetables.
2. Before serving, rub the inside of a large shallow salad bowl with the cut surface of the garlic. Line the bowl or a large serving platter with the lettuce.
3. Unmold the tuna in center of bowl and separate into chunks.
4. Arrange separate mounds of the potatoes, green beans, onion, tomatoes, and hard-cooked eggs in colorful grouping around the tuna. Garnish with anchovies, olives, and capers.
5. Pour dressing over all before serving.
6 TO 8 SERVINGS
*Salad Dressing: Combine in a jar or bottle 1/2 cup olive oil or salad oil, 2 tablespoons red wine vinegar, a mixture of 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dry mustard, 1 tablespoon finely chopped chives, and 1 tablespoon finely chopped parsley. Shake vigorously to blend well before pouring over salad.
ABOUT 2/3 CUP