Ingredients

• 4 hard-cooked eggs
• 1 cup canned small white beans, rinsed and drained
• 3 Tbsp. chopped Kalamata olives
• 2 Tbsp. minced chives
• 1 tsp. Dijon-style mustard
• 3 dashes hot pepper sauce, or to taste
• 1/2 tsp. ground black pepper
• 8 Boston lettuce leaves
• 8 slices seedless cucumber, cut diagonally
• 1 large tomato, cut in 8 wedges
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. salt
• 2 tsp. extra-virgin olive oil

Directions

1. In a mixing bowl, coarsely chop the eggs. Add the beans. Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and 1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.
2. Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.
3. Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.