Salad By Betsy Bayha

• 1 head Romain Lettuce
• 1 handful Green Beans
• 4 pieces Yukon Potatoes
• 4 pieces Tomatoes
• 1 can Tuna
• 2 handful Black (Nicosia) Olives
• 1/2 cup Capers
• 1 can Anchovies
• 1/2 cup Champaign Vinegar
• 1 tablespoon Dijon Mustard
• 1/2 cup Virgin Olive Oil
• 2 cloves Garlic
• 2 pieces Shallots

1. Combine the Vegetables except potatoes in a large salad bowl
2. Mince the Garlic and Shallots
3. Mix the Vinegar, Mustard and Olive Oil for the dressing
4. Add minced garlic and shallots to the dressing and blend
5. Steam the potatoes and cut into quarters
6. Dress the Potatoes with 1/3 of the dressing while they are still warm
7. Add the potatoes and Anchovies to the salad
8. Add the remaining dressing or put on the side for diners to add as they wish

handful green beans, potatoes, tomatoes, tuna, handful black, capers, anchovies, vinegar, dijon mustard, virgin olive oil, garlic, shallots

Taken from www.epicurious.com/recipes/member/views/salad-by-betsy-bayha-57df091b635f9bc83cf65e40 (may not work)