Tuna Nicoise Salad

Prep Time : --- 1 hour 10 minutes ----- Makes 4 servings

1 --------------------------large Shallot , minced

1 --------------------------tablespoon Dijon mustard

1 --------------------------tablespoon drained capers

1 -------------------------- tablespoon red wine vinegar

3 --------------------------tablespoons olive oil

1 -------------------------- medium-size head romaine lettuce , cut into 2-inch long pieces

2---------------------------hard cooked eggs , peeled and halve lengthwise

1/2 ------------------------cup drained , bottled roasted sweet red peppers , cut into 2-by 1/4-inch strips

3 --------------------------plum tomatoes , cut lengthwise into 8 wedges

2---------------------------carrots , pelled . parboiled and thinly sliced .

1/2 ------------------------pound green beans , trimmed , blanched and halved crosswise

1 --------------------------pound small red potatoes , boiled and sliced 1/4-inch thick

24 ------------------------Nicoise olives

1 --------------------------can (6 -1/2 ounces) oil-pacvked tuna , drained .

1) Place shallot , mustard , capers and vinegar in a large bowl and whisk in oil . Pour off 1/4 the dressing and set aside .

2) Add romaine to bowl , toss well and divide equally among 4 serving plates .

3) Arrange remaining ingredients artfully on the romaine , dividing amounts equally and spoon reserved dressing over all .

Tip : Try a different twist ---- COBB SALAD:

Prepare as directed above , omitting capers , carrots , green beans , potatoes and tuna . Add 1/2 cup crumbled blue cheese , 1 peeled , pitted and cubed avocado and 1/2 cup crisp crumbled bacon . Coarsely chopped hard boiled eggs , roasted peppers , tomatoes and olives and arrange ingredients over romaine .