Ingredients for Vinaigrette

1/2 Cup red wine vinegar

1 1/2 Cups extra virgin olive oil

12 Fresh basil leaves, chiffonade (very thinly sliced)

Pinch of Salt and Pepper

Ingredients for Salad

2 Heads of romaine lettuce, chopped

2 Roma tomatoes, diced

4 Persian cucumbers, diced

2 Cups hericot vert, blanched and trimmed

4 Eggs, hard boiled, halved, and chilled

1/2 Pound mini red potatoes, boiled, halved, and chilled

1 Pound fresh tuna, seared, chilled, and sliced

1/2 Cup kalamata olives, pitted

Directions for Vinaigrette

Combine red wine vinegar, salt, pepper, olive oil, and basil.

Shake together and set aside.

Directions for Salad

Place the chopped lettuce on a cold platter. The lettuce acts as the base of the salad

Arrange the remaining ingredients artistically on top of the lettuce, I like arranging the vegetables vertically on the plate

When it is time to serve, whisk the dressing to combine all ingredients and pour on desired amount

Pro Tips

Marinate each component of the salad in the vinaigrette before arranging the plate

Before searing the tuna, press freshly ground peppercorns on all sides, creating a pepper crust