Ingredients For the Salad: 4 large eggs 8 ounces fresh green beans trimmed and halved (or additional baby potatoes) 6 ounces baby potatoes left whole (or additional green beans) 1 head soft lettuce such as Boston or Bibb, chopped, or 3 cups mixed greens 1 cup cherry tomatoes halved English cucumber halved lengthwise, seeded, and sliced (or 1 small cucumber, peeled, seeded and sliced) cup Nioise or Kalamata olives (the French dont pit theirs, but feel free to pit them) 4 ounces oil-packed canned tuna or salmon drained and flaked, or 5-6 best quality anchovies Chopped fresh basil or parsley optional for serving Kosher salt Freshly ground black pepper For the Dressing: cup extra virgin olive oil 3 tablespoons red wine vinegar teaspoon kosher salt 2 small cloves garlic minced or grated (about 1 1/2 teaspoons) 2 tablespoons chopped fresh chives Instructions Bring a medium pot of salted water to a boil
Cut the core from the bottom and slice the iceberg into 4 quarters
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