WLC salad suggestion

1 can of tuna packed in olive oil (Some people use anchovies – which is OK too, just not both!), drained and broken up
1 garlic clove
2 large, ripe tomatoes, cut in quarters
1 small cucumber, seeded and sliced
2 radishes, sliced thin
1/2 # Haricot vert or green beans (Haricot vert at a French version that are much thinner and shorter than green beans)
Nicoise olives (If you can get pitted olives, they’re much better for a tossed salad)
Lettuce, such as Bibb or arugula
Basil leaves, chopped (stack them like cards and roll them up and you can cut beautiful thin ribbons)
3 eggs, hard boiled**

1. First you’re going to take those quartered tomatoes, salt them, and sit them in a colander in the sink. They’ll season up and they’ll drain the water they release so your salad isn’t wet.
2. If you have a wooden salad bowl, rub the garlic clove all over the inside. This won’t work so well with a metal bowl. Add the cucumbers, radish slices, haricot vert, olives, and lettuce to the bowl.
3. Toss the basil with salt and olive oil. This is your dressing. Unlike many other salads, this one isn't traditionally made with vinegar. If you like a vinaigrette, you can add vinegar at this point.
4. Add the tomatoes to the bowl with your tuna and toss with your salad dressing.
5. Plate your salad.
6. Slice your eggs into wedges and place on top of the salad and drizzle with dressing.