SPANISH SALAD

Ingredients:

1 CRISP LETTUCE HEART , 6 FIRM RIPE TOMATOES PEELED, 4TBSP VINAIGRETTE DRESSING FLAVORED WITH GARLIC BUT UNSALTED, 3 EGGS, HARD BOILED , 225GM FRENCH BEANS CUT IN HALF AND COOKED UNTIL TENDER BUT STILL FIRM, 1 SHALLOT, PEELED AND THINLY SLICED , 225GM NEW POTATOES BOILED IN THEIR SKINS, PEELED AND CUT INTO SMALL DICE, 400GM CAN ARTICHOKE HEARTS, DRAINED AND SLICED (OPTIONAL)12 FAT BLACK OLIVES, PITTED 50GM CAN ANCHOVY FILLETS, DRAINED. TUNA FISH 100 GM.

Preparation:

LINE A SALAD BOWL OR INDIVIDUAL BOWLS WITH WASHED LEAVES FROM THE LETTUCE. DRAIN THE JUICE FROM THE CAN OF TUNA AND MIX IT WITH THE VINAIGRETTE DRESSING. FLAKE THE FISH INTO FORK-SIZED PIECES AND PUT IT INTO A MIXING BOWL.CUT THE TOMATOES (SAVING ANY JUICE) AND EGGS INTO QUARTERS AND ADD TO THE FISH. ADD THE BEANS, SHALLOT, POTATOES, ARTICHOKE HEARTS AND OLIVES. SHAKE UP OR STIR THE DRESSING WELL AND CHECK THE SEASONING. POUR OVER THE SALAD INGREDIENTS AND TOSS WELL TO COAT. SPOON THE SALAD INTO THE PREPARED BOWL AND GARNISH WITH ANCHOVY FILLETS LAID ACROSS IN A LATTICE PATTERN.