Balsamic Vinegar Salad

INGREDIENTS

1/4 teaspoon fine sea salt
4 tablespoons balsamic vinegar
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
Grinding black pepper
2 cups Romaine lettuce, torn into pieces
1 cup radicchio, torn into pieces
4 small Yukon Gold potatoes, cooked, peeled, and diced
4 plum tomatoes, diced
1/2 pound cooked green beans, cut into thirds on the diagonal
3 stalks celery hearts, diced
2 6-ounce cans tuna in olive oil, chunks broken up with a fork
4 anchovies in salt, rinsed and cut onto bits
4 black oil-cured olives, diced
3 hard boiled eggs, sliced

In a small bowl mix the balsamic vinegar and the salt with a fork. Stir in the olive oil and a grinding of pepper. Set aside.

Mix the lettuces together and line a shallow platter with them.

In a large bowl gently mix all the remaining ingredients except the egg slices.

Pour the dressing over the bowl and mix gently. Transfer the mixture to the lettuce-lined platter and arrange the egg slices over the top.

Serve immediately.