Wait until the potatoes are cooked, rinse them under cold water, and then drain the water. Place the potatoes on the side. When they're cooled, cut them in half.;
, Drain the beans and refresh them in water. Drain again and place the beans on the side.
 Slowly add the olive oil to the mixture while whisking.
 Take a big bowl and add the lettuce, potatoes, artichoke hearts, green beans, tomato wedges and olives. Drizzle the vinaigrette on the top. Dress the salad with basil and parsley. Season with salt and lightly toss everything together.
 Garnish the salad with hard boiled eggs and chopped tuna.
Simmer the potatoes in a saucepan filled about halfway full with saltwater.
Trim the ends off of the beans and place them in a saucepan of boiling, salted water for about 2 to 3 minutes.
Get a bowl and mix the garlic, balsamic vinegar, salt, mustard, and pepper together.
Create your salad.
Serve the salad on a serving plate.
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