1-2 anchovy fillets (or 1-2 teaspoons anchovy paste)
1 large clove garlic, peeled
1/2 teaspoon kosher salt
small pinch sugar
1/4 teaspoon fresh ground pepper
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
8-12 ounces green beans, trimmed and cut into 2-inch lengths
1 pound small waxy potatoes
1 pint cherry tomatoes or 4 large tomatoes
2 6-ounce cans imported oil-packed light tuna (Genova brand is readily available and good), drained
1 cup Nicoise or pitted Kalamata olives
1-2 heads (depending on size) butter or Boston or other mild lettuce, torn into bite sized pieces
2 tablespoons minced chives
Mash together the anchovy, garlic and salt to form a thick paste. Add sugar, pepper and vinegar and whisk to combine. Slowly add oil, whisking continuously, to form a thick dressing. Adjust seasoning. (Whisk again briefly right before using.)
Place eggs in a small saucepan with lid and cover with water. Bring just to a boil, then reduce heat to low and cover the pan. Cook for 10-15 minutes, depending on size and desired doneness. Let cool, peel and cut into 4-6 wedges.
Cook beans in boiling salted water for 5-7 minutes (depending on size), just until tender. Drain and plunge into ice water. When cool, drain and dry. Toss with 1 tablespoon of dressing.
Depending on size, cut potatoes into halves or quarters (you want bite-sized chunks). Place in a large pot and cover with water. Bring to a boil and simmer for about 15-20 minutes, until tender when poked with a skewer. (Cooking time can vary depending on size of potatoes.) Drain and place in a bowl. Toss with a tablespoon or so of the dressing and sprinkle with a little salt. Let cool.
Cut cherry in half or large tomatoes into wedges.
To assemble the salad, start with a thin layer of lettuce pieces. Arrange vegetables in separate piles with tuna mounded in the middle. Place egg wedges around the edge of the plate. Drizzle salad with dressing. Sprinkle olives over , or place in between egg wedges. Sprinkle with chives.