Ingredients

  • 1 head bibb or Boston lettuce
  • 1 12-ounce can or jar imported tuna in olive oil
  • 12 small new potatoes, cooked until tender and halved
  • 1 cup green beans, ends trimmed and cooked until tender
  • ½ red bell pepper, seeded and julienned
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 2 firm ripe tomatoes, quartered lengthwise
  • 2 hard-cooked eggs, peeled and halved lengthwise
  • 6 anchovy fillets
  • 12 black olives, pitted and sliced
  • Handful of capers
  • 3 tablespoons tarragon vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, peeled and crushed
  • ¾ cup extra-virgin olive oil
  • Coarse sea salt and freshly cracked black pepper
  • 1 tablespoon mixed chopped herbs, like chervil and chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      745 calories; 51 grams fat; 8 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 35 grams protein; 113 milligrams cholesterol; 838 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
  2. Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.

20 minutes

Dining and Cooking