|Lettuce leaves||6 Large, washed and shaken dry|
|Hard boiled eggs||8 Medium, sliced|
|Tomatoes||4 Medium, washed and sliced|
|Green pepper||1 Small, white pith removed, seeded and finely chopped|
|Finely chopped fresh parsley||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), crushed|
|Olive oil||4 Tablespoon|
|Tarragon/Red wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
Arrange the lettuce leaves on a large serving plate.
Place the egg and tomato slices on the lettuce leaves, in alternating layers, beginning from the centre of the dish.
Sprinkle on the chopped green pepper.
Roll up the anchovy fillets and arrange them on the outer edge of the dish.
To make the dressing, in a medium sized mixing bowl, combine the parsley, mustard, salt, black pepper and garlic cloves.
Slowly beat in the olive oil, vinegar and lemon juice.
Combine the mixture thoroughly and pour it carefully over the salad so that all the ingredients are thoroughly coated.
Place the salad in the refrigerator to chill for 15 minutes before serving.