DRESSING
juice of one lemon
1/3 cup white wine vinegar
1 cup extra virgin olive oil
Salt and freshly ground black pepper
SALAD
5 red creamer potatoes, quartered
1 cup fine green beans (haricot verts)
1 head green leaf lettuce
1 head radicchio lettuce
6 ripe tomatoes, quartered
4 hard boiled eggs, quartered
1 (8-ounce) can white Albacore tuna
GARNISH
Green olive slices
Black olive slices
Anchovy Fillets
Parsley sprigs
PREPARATION
In a small non—reactive bowl mix lemon juice and vinegar. Slowly whisk in olive oil. Season with salt and black pepper to taste.
Cook cubed potatoes in boiling, salted water for 7 minutes or until soft. Drain and let cool.
Blanch green beans for 5 minutes and refresh in ice water. Drain and keep aside.
Place the lettuce and radicchio leaves on chilled plates.
Top with tomatoes, green beans, potato cubes, boiled egg, and Albacore tuna. Garnish with olives and drizzle with dressing.
Finish with anchovy fillets and parsley sprig.
Serves 6.
CULINARY NOTES:
When preparing any dish that contains acids (citrus juices, vinegar wine, dairy, and fruits) it is important to use non-metal cookware. Using non-metal or non-reactive bowls, spoons etc. helps ensure the flavor of foods is not altered by the chemical interaction between certain metals and acids. Metals, especially aluminum, will combine with the acids and produce an unpleasant flavor or unusual color. This is especially true when you are making pastry cream in an aluminum bowl only to discover your custard has turned gray instead of bright yellow.
*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook
Recipes From ADWRICHTRAVEL blog 
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