Salade Niçoise

Instructions

1. 1
   Wash and dry the salad greens, then arrange them on a large platter or individual plates.
2. 2
   Cut the hard-boiled eggs into quarters, cucumber into slices, bell pepper into strips, and halve the cherry tomatoes.
3. 3
   Drain the canned tuna and arrange it on the greens along with all the prepared vegetables.
4. 4
   Place the anchovy fillets and olives around the salad.
5. 5
   In a small bowl, whisk together olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper.
6. 6
   Drizzle the vinaigrette over the salad just before serving and toss gently if desired.