Ingredients

• 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

Directions

Lemon-Olive Vinaigrette:

• 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)
• Kosher salt and freshly ground black pepper