French (Niçoise) Salad

for four

• 3/4 pound baby potatoes
• 1 teaspoon salt
• 3/4 pound green beans, trimmed
• 1 head Bibb, Boston or butter lettuce, chopped
• 3/4 pound cherry tomatoes, sliced in half
• 6 radishes, quartered
• 4 hard-boiled eggs, sliced into wedges
• 1/4 cup Niçoise or Kalamata olives, pitted
• 12-ounce can of tuna, drained
• 1/2 cup Girard’s® Champagne Vinaigrette
• Basil leaves for garnish

1. Place potatoes in a medium pot. 
2. Add cold water to cover by 1 inch. 
3. Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12 to 15 minutes. 
4. Remove and pat dry.
5.  Slice in half.
6. Add green beans to simmering water and cook until crisp-tender, 2 to 3 minutes. 
7. Using a slotted spoon, transfer to an ice water bath. 
8. Chill beans until cold, about 3 minutes. 
9. Transfer to paper towels and pat dry.
10. Arrange lettuce on a large serving plate. 
11. Arrange potatoes, green beans, cherry tomatoes, radishes, eggs, olives, and tuna on top.
12. Drizzle with dressing.