Ingredients

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For the salad:

 

2 cans of tuna in water, drained

6 hard-boiled eggs, peeled and either halved or quartered

2 medium heads of lettuce, leaves washed, dried, and torn into bite-sized pieces

4 tomatoes, cut

1 small red onion, sliced

1/4 cup Niçoise olives or regular small olives, pitted

1 red pepper, sliced

Anchovies as many as desired

Shallot to taste, sliced

Salt and pepper to taste

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For the vinaigrette:

 

4 1/2 Tbsp red wine vinegar

2 tsp Dijon mustard

8 Tbsp extra virgin olive oil

Salt and pepper

 

 

Instructions

 

1 - On a salad plate, place the lettuce beautifully.

2 - Then arrange the ingredients on top of the lettuce.

3 - Make the vinaigrette by whisking all the ingredients together, and drizzle on the salad.

 

4 - Serve immediately.