2 pounds unpeeled small red potatoes 1 ½ pounds fresh green beans Herb Dressing (see recipe below) 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole 3-ounce packs albacore...

• 2 pounds unpeeled small red potatoes
• 1 ½ pounds fresh green beans
• Herb Dressing (see recipe below)
• 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole
• 3-ounce packs albacore tuna, flaked
• 1 2-ounce can anchovy fillets, drained (optional)
• hard-boiled eggs, quartered
• 5 ripe plum tomatoes, cut into wedges or 1 8-oz container grape tomatoes
• 1 cup sliced ripe olives

Herb Dressing:

• 1 cup olive oil
• ½ cup red wine or balsamic vinegar
• ¼ cup drained capers
• 2 green onions, chopped
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp dry mustard
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 clove garlic, pressed
• 1 tsp Worcestershire sauce

1. Cook potatoes in boiling water to cover 15 minutes until tender; drain; cool and cut into slices; set aside
2. Cook green beans in boiling water to cover 3 minutes; drain and plunge into iced water to maintain color and stop cooking process
3. Gently toss potato, green beans, and ½ cup of herb dressing in large bowl; chill at least 30 minutes
4. Line salad dish with lettuce leaves from whole head of romaine; arrange potatoes over lettuce bed and top with torn lettuce pieces
5. Mound tuna in center of greens;
6. Arrange anchovies around tuna then place eggs and tomato wedges on salad
7. Whisk together all ingredients in herb dressing and chill for 1 hour
8. Sprinkle with sliced olives and serve with herb dressing

Serves 8