Viking chef's Salad Nicoise

With summer just a week away salads are fast becoming commonplace on many dinner tables. This Salad Nicoise offers something for those who believe a salad is more than just lettuce and tomato.

Serves four
For the salad
1 head of butter lettuce, chopped into large pieces
340g fresh green beans, blanched and still warm
1.5 tablespoons minced shallots
1 small red onion, thinly sliced
4 ripe Roma tomatoes, sliced into wedges
4 small boiled potatoes, sliced into wedges
140g canned tuna
4 hard-boiled eggs, sliced into wedges
1 tin flat anchovy fillets
½ cup small, black brine-cured olives
3 tablespoons capers
¼ cup minced fresh parsley

For the vinaigrette
1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2/3 cup extra virgin olive oil

Place all ingredients for vinaigrette into a leak-proof plastic bowl with lid and shake to combine, Add salt and pepper to taste.
In a large bowl, add the green beans, onion, tomatoes, potatoes, four tablespoons of the vinaigrette and the minced shallots; toss to combine.
Place the lettuce in the bottom of four bowls and spoon salad mixture over the lettuce.
Place equal amounts of tuna and egg on the salad and top with 1 or 2 anchovy fillets. Spoon remaining vinaigrette over each bowl; finishing with olives, capers and parsley.