Smoked Salmon Salad (Nicoise-Style) - cooking recipe

Ingredients

1 (10 -12 ounce) bag romaine lettuce (torn into bite-size pieces)
1 head butter lettuce (torn into bite-size pieces)
8 ounces smoked salmon (very thinly sliced)
1 (10 ounce) package frozen green beans (cooked, drained & chilled)
1 pint cherry tomatoes (halved)
1 small green bell pepper (cut into rings)
1 small red onion (sliced & separated into rings)
3 eggs (hard-boiled, peeled & cut into wedges)
3 small red potatoes (cooked, chilled & quartered)
1/2 cup black olives
3/4 cup vinaigrette dressing (bottled red wine)
2 tablespoons capers

Preparation

Cook beans, hard-boil eggs & potatoes. Set aside & allow to completely cool. While they are cooling, prepare & slice onion & bell pepper.
Line a lrg platter w/lettuce & mound smoked salmon in the centre. Arrange beans, tomatoes, pepper rings, onion rings, egg wedges, potatoes & olives over the lettuce & around the salmon.
Cover platter & chill at least 2 hours Just B4 serving, drizzle w/salad dressing & sprinkle w/capers.
HINT: To easily slice smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use your sharpest knife to shave very thin slices.