• 1 head Boston or romaine lettuce, torn into bite-sized pieces 
  • 3 tomatoes, peeled and cut into wedges 
  • 4 scallions, including the tender green tops, cut crosswise into ½-inch-long pieces, or 1 small yellow onion, thinly sliced 
  • 4 small boiling potatoes, about 1 pound total weight, boiled, peeled, and cut into small chunks 
  • 1 (3-ounce) can white albacore tuna in olive oil, drained and flaked 
  • 12 green or black olives 
  • ½ cup Sherry Vinaigrette 
  • 2 hard-boiled eggs, peeled and cut into wedges 
  • 6 anchovy fillets in olive oil 


In a large bowl, combine the lettuce, tomatoes, scallions, potatoes, tuna, and olives and mix well.

Drizzle all but about a spoonful of the vinaigrette over the salad and mix gently with the ingredients.

Garnish the salad with the egg wedges and the anchovies, sprinkle the remaining vinaigrette on the eggs, and serve.

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