|Green beans||1⁄2 Pound|
|Cooked artichoke hearts||1⁄2 Pound, cut into halves|
|Onion||1⁄2 Medium, thinly sliced|
|Canned solid tuna||6 1⁄2 Ounce, drained and broken into chunks (1 Can)|
|Chopped basil||2 Tablespoon|
|Pitted black olives||12|
|Green pepper||1⁄2 , sliced|
|Sweet red pepper||1⁄2 , sliced|
|Romaine lettuce||1⁄2 , washed and well dried|
|Hard boiled eggs||3 , shelled and quartered (For Garnish)|
|Anchovies||2 Ounce, drained (1 Tin, For Garnish)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs) (For Garnish)|
|Olive oil||3⁄4 Cup (12 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 Teaspoon|
|Garlic||3 Clove (15 gm), sliced|
|Freshly ground black pepper||To Taste|
The night before, combine dressing ingredients in a glass jar.
Shake well and leave for 12 hours at room temperature.
Before serving, remove garlic slices.
The next day, immerse beans in boiling water for 2 or 3 minutes.
Place under cold running water, then drain and cool.
Combine cooled beans, artichoke hearts and onion with one-third of the salad dressing.
Marinate in the refrigerator for 1 or 2 hours.
Toss 2 or 3 times while marinating.