1 head Boston lettuce
1 lb. whole red new potatoes, cooked & sliced
1 lb. whole green beans, trimmed & cooked tender-crisp
1 (7 oz.) can tuna, drained & flaked
6 hard cooked eggs, halved
2 tomatoes, cut into wedges
1/2 c. sm. cured or ripe olives
6 anchovy fillets, drained
2 tbsp. minced parsley

DRESSING:

2 anchovy fillets
1/4 c. red wine vinegar
1/4 tsp. salt
1/4 freshly ground pepper
3/4 c. olive oil

In blender combine first 4 ingredients. Cover and process until smooth. With the motor running, gradually blend in oil.

SALAD: Line a large platter with lettuce leaves. Toss warm potatoes with 1/4 cup dressing. Arrange potatoes and remaining ingredients on lettuce. Pour on remaining dressing. Sprinkle with parsley. Makes 6 servings.