|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.
Calories 884 Calories from Fat 383
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 4.6 g23.2%
Trans Fat 0 g
Cholesterol 344.7 mg114.9%
Sodium 4109.7 mg171.2%
Total Carbohydrates 75 g24.9%
Dietary Fiber 11.6 g46.5%
Sugars 11.1 g
Protein 55 g109.7%
Vitamin A 71.2% Vitamin C 111.7%
Calcium 33.3% Iron 27.3%
*Based on a 2000 Calorie diet