This Riviera favorite goes best with the Vinaigrette. You don't have to cook much — just boil eggs and potatoes and steam green beans (or pick them up at a salad bar for a no-cook meal). Then open a can and a couple of jars, chop, stir, assemble, and it's done.

Serves: 4

• 225 g green string beans
• 4 small red or white potatoes
• Vinaigrette (see below)
• 1 head Boston or red leaf lettuce
• 1 can (170 g) tuna, drained
• 3 or 4 tomatoes, quartered, or 1 cup cherry tomatoes, halved
• 2 or 3 hard-boiled eggs, peeled and halved
• 1 green or yellow bell pepper, seeded and cut into thin rings
• 16 to 20 herbed black olives
• 2 tablespoons capers
• 8 anchovy filets (optional)

1. Steam string beans until just crisp-tender. Cool then trim.
2. Bring a medium saucepan of lightly salted water to boil.
3. Add potatoes and cook 6 minutes or until fork-tender.
4. Peel, if desired, and cut into l/4-inch slices while still very warm.
5. Douse with 2 tablespoons of the Vinaigrette and allow to cool.
6. Thoroughly wash and spin dry the lettuce.
7. Place in a large bowl, add 3 tablespoons of the Vinaigrette, and toss lightly.
8. Place lettuce on a platter.
9. Arrange string beans, potatoes, tuna, tomatoes, eggs, and bell pepper on top of the greens in a decorative fashion.
10. Sprinkle olives, capers, and anchovies over salad.
11. Drizzle remaining Vinaigrette over salad and serve.

Vinaigrette

In a small bowl, stir together

1 tablespoon white-wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard mustard
1 garlic clove, minced
a pinch of fresh or dried tarragon or basil
salt and pepper to taste

Slowly add 1/2 cup extra-virgin olive oil, whisking until the mixture is well blended.