Tuna Nicoise Salad

Place the potatoes in a large saucepan and add water to cover. Bring to a boil. Reduce the heat and cook, uncovered, until tender, 8 to 10 minutes, adding the green beans during the last three minutes of cooking. Drain the pot and immediately drop the potatoes and beans into ice water. Drain and pat dry. Editor's Tip: You can salt the cooking water for extra flavor, but don't add the salt until the water is boiling. Salted water takes longer to bring to a boil.

In a small bowl, combine the salad dressing, lemon zest and pepper.

Divide the romaine among four plates. Arrange the potatoes, green beans, eggs, tuna and tomatoes over the romaine. Serve with the dressing mixture on the side or poured over, if you'll be eating immediately. Editor's Tip: Assembling the salad ingredients on separate plates allows for an attractive presentation and ensures an even distribution of the larger ingredients. Unlike many other types of salad, Nicoise is rarely tossed together.