For the dressing
1 tablespoon freshly squeezed lemon juice
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 minced garlic clove (optional)
1/2 teaspoon chopped fresh parsley
1 tablespoon chopped fresh chives
2/3 cup extra virgin olive oil
Salt and black pepper to taste
For the salad
6 medium-sized potatoes
1 red onion, optional
1 handful of American lettuce
5 tomatoes
1 can of tuna
5 cooked eggs
For garnish
3 tablespoons capers
Anchovies
16 black olives
For the dressing
1 tablespoon freshly squeezed lemon juice
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 minced garlic clove (optional)
1/2 teaspoon chopped fresh parsley
1 tablespoon chopped fresh chives
2/3 cup extra virgin olive oil
Salt and black pepper to taste
For the salad
6 medium-sized potatoes
1 red onion, optional
1 handful of American lettuce
5 tomatoes
1 can of tuna
5 cooked eggs
For garnish
3 tablespoons capers
Anchovies
16 black olives
The dressing
Combine all ingredients in a bowl and reserve
The salad
Boil the potatoes until they're tender, then let them cool
Peel and cut them into wedges. Reserve
Wash and dry the lettuce well
Mix the leaves with a little of the dressing and line the bottom of a large serving dish with them
Place the potatoes around the edge of the dish
In the center, arrange the tuna in small pieces, the tomato cut into quarters, the eggs sliced, and the red onion sliced into thin rings
Top with the garnish and drizzle with the dressing.
