Steps

1. Bring two quarts of salted water to a boil in a medium saucepan. Add the green beans and cook, uncovered, until they are just soft to the bite. Remove the beans, drain and rinse with cool water to stop the cooking. Blot dry and set aside.
2. Divide the romaine among four large serving plates. Arrange the ingredients in a spoke-like pattern around the plate. Working clockwise, start by placing the green beans at the top of the plate, or at noon. Next portion the egg halves at 2:00, the tomatoes at 4:00, a scoop of tuna at 6:00, the olives at 8:00 and the potatoes at 10:00.
3. Roll up the anchovies and place one on each egg. Scatter the capers over the plate. Pass the salad dressings at the table.

Notes

The salade niçoise (pronounced nee-SWAZ) is what the French call a salade composée, or composed salad. The ingredients can all be prepared ahead of time and plates put together at the last moment. The variety of colors in the ingredients makes for a beautiful, tasty and satisfying summer luncheon dish. Serve with chilled white wine and crisp bread. Try substituting sushi-grade ahi tuna steaks, grilled to medium, in place of the canned tuna.