1 head Romaine lettuce, dried and chopped 4 each boiled, cooled and quartered red potatoes 4 each chopped hard boiled eggs 2 each diced roma tomatoes 1 c nicoise olives 1/2 lb fresh green beans, blanched and cooked 1/2 c thinly sliced red onion 1 c vinaigrette (recipe below)
In a medium size mixing bowl, combine lettuce, potatoes, tomatoes, eggs and olives. Then coat with 3/4 of vinaigrette and mix well. Place the salad on four individual bowls. Separate the beans into 4 portions and place on the salads. Garnish each salad equally with the sliced onions and top each lightly with the remaining vinaigrette and the black olive relish (recipe below).
Sherry Wine Vinaigrette
2 TB finely diced red onions 1 tsp minced garlic 1 TB oregano 4 oz sherry wine vinegar 1 TB sugar 2 oz extra virgin olive oil salt and pepper to taste
Combine all ingredients thoroughly and store in refrigerator until ready to use.
Black Olive Relish
1/4 c diced red, yellow and green bell peppers 1/4 c diced Nicoise olives 2 TB diced red onions 1 tsp chopped garlic 2 TB capers 3 oz rice wine vinegar 2 TB sugar pinch ground clove salt and pepper to taste
In a small mixing bowl, add all of the ingredients and mix well; refrigerate until ready to use.