Ingredients
1 head Romain Lettuce
1 handful Green Beans
4 pieces Yukon Potatoes
4 pieces Tomatoes
1 can Tuna
2 handful Black (Nicosia) Olives
1/2 cup Capers
1 can Anchovies
1/2 cup Champaign Vinegar
1 tablespoon Dijon Mustard
1/2 cup Virgin Olive Oil
2 cloves Garlic
2 pieces Shallots
Preparation
Combine the Vegetables except potatoes in a large salad bowl
Mince the Garlic and Shallots
Mix the Vinegar, Mustard and Olive Oil for the dressing
Add minced garlic and shallots to the dressing and blend
Steam the potatoes and cut into quarters
Dress the Potatoes with 1/3 of the dressing while they are still warm
Add the potatoes and Anchovies to the salad
Add the remaining dressing or put on the side for diners to add as they wish
