2 tsp. mustard, preferably Dijon or Dusseldorf
2 tbsp. wine vinegar
1 1/2 tsp. salt
1 or 2 cloves garlic, finely minced
6 tbsp. peanut or vegetable oil
6 tbsp. olive oil
Freshly ground black pepper
1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
2 lbs. green beans
2 green peppers
4 ribs celery, approx.
1 pt. cherry tomatoes
5 med., red-skinned potatoes, cooked, peeled (optional) and sliced
3 cans (7 oz. each) tuna
1 (2 oz.) can flat anchovies (optional)
10 each stuffed and black olives (optional)
2 sm. or 1 lg. red or Bermuda onion
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1/3 c. finely chopped fresh parsley
1/4 c. finely chopped green onion
6 hard cooked eggs, quartered

1. In a mixing bowl, combine mustard, vinegar, salt, garlic, peanut oil, olive oil, pepper to taste, and thyme. Beat with fork until well blended and set aside.

2. Break beans into 1 1/2 inch lengths. Place in saucepan and cook in salted water to cover until tender but crisp. Drain and run under cold water, then drain in a colander and set aside.

3. Remove the cores, seeds, and white membranes from the green peppers. Cut peppers into thin rounds and set aside.

4. Trim celery ribs and cut crosswise into thin strips (about 2 cups worth). Set aside.

5. Bring a quart of water to a boil. Drop in cherry tomatoes and let stand for exactly 15 seconds--no longer--or they will become mushy. Drain immediately. Using a paring knife, pull off the tomato skins. Set tomatoes aside.

6. In a large bowl, make a more or less symmetrical pattern of the green beans, peppers, celery, tomatoes and potatoes. Flake the tuna and add to bowl. Arrange olives and anchovies (optional) on top.

7. Peel onions and cut into thin, almost transparent slices, scatter on top. Sprinkle with basil, parsley and green onion. Garnish with hard cooked eggs.

8. Toss salad with dressing at the table. Serve with crusty loaf of Italian or French bread. (6 to 10 servings)

(All ingredients may be prepared in advance and refrigerated before assembling.)