Recipe: Layered Salad with Garlic-Basil Vinaigrette (using tuna and potatoes)

LAYERED SALAD WITH GARLIC-BASIL VINAIGRETTE

FOR THE VINAIGRETTE:
3 tablespoons red-wine vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 large clove garlic, peeled and very finely minced or pressed
4 large basil leaves, coarsely chopped

FOR THE SALAD:
8 tiny white new potatoes
1/3 pound thin green beans, preferably French haricots verts
1 large shallot, peeled and thinly sliced
1 (13 3/4 ounce) can artichoke-heart halves, drained well
1 small head butter lettuce
1 cup grape tomatoes, cut in half
1 yellow tomato, cut into thin wedges
1 (7 ounce) pouch albacore tuna packed in water, drained and broken into small pieces
1/2 cup mixed olives, pitted and coarsely chopped
3 hard-cooked eggs, peeled and sliced

TO PREPARE THE VINAIGRETTE:
Combine the vinegar with the salt, stirring to dissolve. Stir in the pepper, olive oil, garlic and basil. Set aside in the refrigerator until ready to use.

TO PREPARE THE POTAOTES:
Scrub the potatoes and cut in half. Place in a steamer basket set over a pan of boiling water, cover and steam about 15 minutes, or until just tender. Drain well and put into a bowl. Drizzle about a tablespoon of the vinaigrette over the potatoes and set aside.

TO PREPARE THE GREEN BEANS AND SHALLOTS:
Bring a pan of water to the boil. Snap the ends from the beans; add beans to boiling water and time 2 minutes. Add the sliced shallots and time 1 minute. Test the beans for tenderness and continue cooking for about a minute if necessary. Drain, rinse with cold water and drain well again.

TO ASSEMBLE AND SERVE:
Separate the leaves of the lettuce, wash and pat dry. Arrange on a large platter or individual plates. Top with layers of potatoes, beans and artichokes. Drizzle with a little dressing. Follow with layers of tomatoes, tuna and olives. Arrange the slices of egg around the edges and drizzle the dressing on top. Serve immediately.

Makes 4 to 6 servings
Adapted from source: Perfect Vinaigrettes: Appetizers to Desserts by Linda Dannenberg