1 small Cos lettuce or similar, washed, drained and chopped
hard-boiled for 6 minutes
1 punnet cherry tomatoes
2 teaspoons small capers
300g canned tuna
tablespoons small olives
3-4 baby potatoes
200g baby beans
fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon French tarragon, fresh or dried
1. Arrange the chopped lettuce on a large, white platter. Cut the hard-boiled eggs and the tomatoes
into halves and place them around the platter on the lettuce.
2. Add the anchovies, capers (which have been rinsed
in fresh water to remove brine), tuna and olives to the salad, spreading them around evenly.
3. Boil the baby potatoes
until they're just cooked, then cut them into quarters.
4. Plunge the baby beans into boiling water, boil for 2-3
minutes, then refresh them in chilled water to keep them bright green and slightly crunchy.
5. Make the dressing
by combining all the dressing ingredients in a medium bowl. Add the potatoes and beans to the dressing and toss gently.
Carefully arrange the dressed potatoes and beans in a star pattern over the salad, and spoon the rest of the dressing over
the salad leaves. Garnish with chopped parsley and freshly ground black pepper.