Ingredients
Dressing:
- 8 Anchovies boneless
- 4 Tbs capers
- 1 1/2 cups parsley approx: 1 Bunch flat leaf
- 2 3/4 Tbs Dijon mustard
- 5 Cloves Garlic
- 3/4 Cup olive oil
- 1/4 Cup apple cider vinegar
- 1 1/2 Tbs oregeno
- 1 Tsp sea salt
- 1 Tsp black pepper
Salad:
- 1 Romaine lettuce 1 head
- 1 12 Oz Bag mixed greens
- 2 Roasted red bell peppers sliced thin
- 25 Small nicoise olives
- 1 1/4 lbs tuna approx: 4 cans
- 4 Hard boiled eggs cut into 1/8
- 4 Radishes sliced into thin circles
- 16 Cherry tomatoes
- 1/4 Red onion cut into thin slivered strips
- 1/4 lb String beans steamed
- 2 Scallions chopped small
Instructions
Dressing:
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Place all the ingredients in a food processor
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Blend until smooth
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Pour into a glass airtight jar
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Place in refrigerator
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Reserve 2 anchovies to garnish the top of salad
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This dressing will keep well in a glass jar stored in the refrigerator for a week.
Salad:
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Wash, dry in a lettuce spinner and cut romaine lettuce into small slices
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Place in a large bowl
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Rinse and dry greens in a salad spinner and place over romaine
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Slice cherry tomatoes into halves and spread on top of greens
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Drain and place pieces of tuna evenly on top
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Cut string beans into 1 inch sticks and place on top
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Cut roasted peppers into thin slices, and place evenly
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Place thin strips of red onion on top
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Cut hard boiled eggs into 1/8 wedges and place evenly around
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Slice radishes into very thin circles and spread on top
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Drop olives evenly around
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Place any leftover pieces of anchovies to garnish on top
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Chop scallions into small slices to garnish
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Pour dressing over generously