1 cup cut, trimmed French green beans, blanched for 1 minute
2 cans sardines, in water, preferably, drained or tuna
1 cup grape tomatoes, cut in half
12 Nicoise or Kalamata olives
Anchovies, for garnish , optional
Fresh chopped dill and chives, optional
1 head Boston bib lettuce
For the dressing:
1/4 teaspoon fennel seeds
1/2 teaspoon cracked black peppercorns
Grated zest and juice of 1 lemon about 1/4 cup
1 clove garlic, chopped
1/2 teaspoon capers
1 teaspoon Dijon mustard
Sea salt to taste
1/3 cup extra virgin olive oil
Place potatoes in a small pot and cover with cold water. Transfer to stove and bring to a boil on medium setting. Reduce to low and simmer uncovered for 10-12 minutes or until fork tender. Drain and cool slightly. Transfer to a medium bowl.
Meanwhile, for dressing grind seeds and add remaining ingredients, except olive oil. Pulse several times to blend. Add the olive oil and pulse until creamy. Adjust seasoning if necessary.
Pour some of the dressing over top of warm potatoes and toss gently.
To serve, break up tuna or sardines with hands and add to potatoes. Add tomatoes ,quartered eggs, beans and olives. Pour over remaining dressing. Toss gently and serve, spooned in lettuce cups. Sprinkle with freshly chopped herbs.