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Prep   (45 min)
1. Make the Dressing. It should have a couple hours to mature. I just toss all the ingredients in a min-prep food processor and run it until very well blended.
2. Cook POTATOES in boiling water until just done (a sharp skewer encounters no hard spot going through the center of the largest potato). Chill thoroughly, and with a very thin knife cut into dice between 1/2 and 3/4 inch.
3. Hard boil EGGS. The yolks should be cooked quite firm. Chill them thoroughly, shell and cut into quarters.
4. Cut GREEN BEANS diagonally into 1 inch lengths. Drop into boiling water and cook until just barely tender. Refresh in cold water.
5. Bring plenty of water to a boil and toss in the TOMATOES for just 1 minute, chill in cold water and peel. Cut into 3/4 inch dice and drain.
6. Peel ONIONS and slice into thin rings.
7. Cut BELL PEPPERS into thin rings (if very small) or narrow strips (easier to eat).
8. Pit OLIVES and cut in half crosswise.
9. Chop CHERVIL coarse.
Run   (10 min)
10. When ready to serve, toss together All Salad items (see Note-5). Hold the Potatoes until next to last and the Eggs until last so they don't get mushed up.
11. Line individual bowls with lettuce leaves, place salad on top and drizzle with dressing. Serve.