4 small heads lolla rossa - (or 2 medium)
= (or 2 heads butter lettuce)
3 medium to large carrots
3 Tbs chopped chervil
2 Tbs lemon juice, plus
1 tsp lemon juice, divided
7 Tbs olive oil, plus
2 tsp olive oil, divided
Sea salt, to taste
Freshly-ground white pepper, to taste
1 pint cherry tomatoes
1/2 hothouse cucumber
1 garlic clove, chopped fine
5 1/2 tsp red wine vinegar, divided
Freshly-ground black pepper, to taste
1 can imported light tuna in olive oil - (6 oz)
1 can cannellini beans - (15 oz)
3/4 cup sliced 1/4"-thk red onion
1/3 cup roughly-chopped Italian parsley
1/4 cup niçoise olives


Wash and dry the lettuce. Wrap it in a towel and place it in the refrigerator.
Peel and grate the carrots on the medium hole of a box grater. Place in a bowl, add the chervil and dress with 4 teaspoons lemon juice, 2 tablespoons and 2 teaspoons olive oil, salt and white pepper to taste. Set aside.
Drop the tomatoes into boiling water. After 10 seconds, drain and shock in ice water. Using a small paring knife, pull the skin off each tomato. Place the peeled tomatoes in a medium bowl. Peel and seed the cucumber, cut in half lengthwise, and slice into half-moons about one-fourth-inch thick. Add the cucumber to the tomatoes, along with the garlic, one-half teaspoon red wine vinegar, one-eighth teaspoon salt, black pepper to taste and 1 tablespoon olive oil. Toss gently and set aside.
Drain the tuna and flake it into a medium bowl. Drain the cannellini beans, rinse them briefly in a colander, and add them to the tuna. Add the sliced red onion, the parsley, 1 tablespoon lemon juice, one-half teaspoon red wine vinegar, 1 tablespoon olive oil and black pepper to taste. Set aside.
Mix a little extra vinaigrette: Whisk a pinch of salt into 1 1/2 tablespoons vinegar. Whisk in 3 tablespoons olive oil and add black pepper to taste.
On four individual plates, arrange a bed of lettuce, tearing the leaves if desired. In the center of each, mound one-fourth of the cannellini-tuna mixture. Next to that, spoon one-fourth of the tomato-cucumber salad, and on the other side, one-fourth of the carrots. Place a few olives strategically next to the tomato-cucumber salad. Drizzle a little vinaigrette over the greens and serve immediately.