DRESSING:
2 canned anchovy fillets, rinsed in water
1/4 cup red wine vinegar
1/4 teaspoon sea salt or kosher salt
1/4 teaspoon fresh ground black pepper
1/3 cup extra-virgin olive oil or canola oil
SALAD:
1/2 head Boston lettuce
1 pound small new Red Potatoes -- cooked and sliced
1 pound fresh green beans -- cooked and drained
1 can solid white albacore tuna, packed in water (7-oz.) -- drained and flaked
4 hard-cooked eggs -- quartered
2 tomatoes -- cut in wedges
8 pitted Kalamata olives -- drained

In a small bowl, mash the anchovy fillets with a small fork and add the remaining dressing ingredients. Whisk until smooth and set aside.

Arrange lettuce on individual serving plates. Toss potatoes with a little bit of the dressing; and arrange on lettuce. Top with beans in one bunch each.. Put tuna in the center; arrange egg quarters, tomato wedges and olives around the edges. Pour remaining dressing over all; sprinkle with chopped fresh parsley, if desired. Serve immediately.