Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***Vinaigrette (French Dressing)***
     1/2  cup           white wine, dry -- (good Chablis)
   2      cloves        garlic -- minced
   3      teaspoons     shallots -- minced
   1      pinch         salt
     1/4  cup           white wine vinegar -- good quality
   2      tablespoons   lemon juice
   2      teaspoons     Dijon mustard
   3      tablespoons   stock or bouillon, chicken or vegetable
   1      cup           olive oil -- good quality Italian
                        ***Salad***
   3      medium        potatoes -- peeled, quartered
   1      head          romaine or Boston lettuce -- washed, torn large
   4      medium        tomatoes -- washed, quartered
   3      cups          green beans, fresh -- washed, blanched
   1      cup           canned tuna -- large chunks
   6      each          to 12 canned anchovies -- filets
   3      each          hard-boiled eggs -- peeled, quartered
     1/2  cup           black olives (Mediterranean) -- pitted

Preparation:

Dressing: In a small glass bowl, add the minced garlic and the salt and work together with a pestle. Add the wine, vinegar, mustard, lemon juice, stock and shallots and whisk well. Then slowly drizzle in all the olive oil as you continue to whisk. Set aside in a glass jar with a lid. Salad: Boil or steam the potatoes. When potatoes are tender (but not too soft) remove from heat and drain. Shake up the dressing and add about one third of the vinaigrette over the potatoes. Mix carefully without breaking them up. When the green beans have cooled, put them in a glass bowl, add a tablespoon of the shaken dressing and mix. Add the tomatoes to another glass bowl, add a tablespoon of the shaken dressing and mix. Do the same with the lettuce leaves and toss. On a large platter, lay out the lettuce leaves evenly. Place the cooled potatoes in a layer in the center of the platter out to about two inches from the edge . Place the tomatoes in four equal piles at the perimeter of the platter. Fill in between the tomatoes with the green beans. Mix the tuna and anchovies together and place them over the potatoes. Add the hard-boiled eggs around the edge of the potatoes. Place the olives evenly over the platter. Pour the remaining shaken dressing over the entire salad. Serve each person a combination of lettuce, potatoes, green beans, eggs and tomatoes.