|Purple potatoes||4 Small, cooked, then quartered|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Pitted olives||1⁄4 Cup (4 tbs) (1 handful)|
|Sweet onion||1⁄4 Large, thinly sliced|
|Albacore tuna||1 Can (10 oz), drained|
|Green beans||1⁄3 Pound, blanched|
|Greens||1 Cup (16 tbs)|
|Hard boiled egg||2 , quartered|
|Heirloom tomatoes||2 , cut into large chunks|
|Fresh lemon juice||1 Tablespoon|
|Garlic/A few sprays of roasted garlic essence||1 Clove (5 gm), minced|
|Freshly ground peppercorns||To Taste (5 colored)|
|Sea salt||To Taste|
|Shredded fresh basil||1 Tablespoon (for garnish)|
In small bowl, whisk together ingredients for lemon vinaigrette, salt and pepper to taste. Set aside.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna, green beans and 3 tablespoons lemon vinaigrette. Refrigerate for 2 to 4 hours.
Arrange bed of lettuce on plates. Spoon chilled vegetable mixture evenly over lettuce and top decoratively with eggs, tomatoes, capers and anchovies. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
Makes 4 servings.