INGREDIENTS
1
small clove Garlic
4
Redskin potatoes
1 lb
Romaine lettuce
4
Eggs
1 tsp
100% anchovy paste
1 tsp
Dijon mustard
1 tbsp
Olive oil, extra-virgin
1 tbsp
Red wine vinegar
10 oz
Tuna, canned or pouched in water
1/2 lb
Green beans, rinsed and ends trimmed