Salade Nicoise

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1 head romaine lettuce, cut into bite-size pieces

4 eggs, hard-boiled

2 (5-ounce) cans good quality light tuna in oil, drained

2 green onions, chopped

1 tomato, seeded and chopped

1/2 pound green beans, blanched

2 large red potatoes, cubed and boiled

Kosher salt and freshly ground black pepper

Lemon-Olive Vinaigrette, recipe follows

1 teaspoon Dijon mustard

1/2 lemon, juiced

1/2 teaspoon vinegar (recommended: white wine vinegar)

1/4 cup olive oil

1 tablespoon chopped fresh thyme

1/2 cup briny olives from salad bar, chopped (recommended: nicoise)

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