4 tablespoons olive oil 4 tablespoons red wine vinegar 1/4 teaspoon salt Freshly ground black pepper 2 tablespoons each finely chopped chives and parsley 8 small new potatoes
cooked 1 pound green beans
cooked 2 large tomatoes
cut into eighths 2 hard-cooked eggs
peeled and quartered 10 anchovy fillets 1/2 cup pitted ripe olives 1 tablespoon capers
drained Butter lettuce or chopped romaine 1 1/2 cups cooked pork loin
cut julienne (about 12 ounces) Watercress
In a jar with tight lid, shake together oil, vinegar, salt and pepper, chives and parlsey. Quarter potatoes, coat lightly with 2 tablespoons dressing and chill 1-2 hours. Dress beans with 2 tablespoons dressing, chill. On large platter, arrange potatoes and beans, tomatoes, lettuce. Top with pork, garnish with anchovies, olives, capers and watercress. Drizzle remaining dressing over all.