Salade Niçoise | Cruise Scoop

Ingredients

• Grated zest and juice of 1 large lemon
• ¼ teaspoon salt
• 2 teaspoons Dijon mustard
• 2/3 cup grapeseed or sunflower oil
• Freshly ground black pepper
• 2 teaspoons minced fresh flat-leaf parsley
• ½ pound green beans
• 1 whole red onion, halved and thinly sliced
• 1 (12-ounce) can oil-packed tuna, drained well
• 2 tablespoons drained capers in brine (chopped if large)
• ¾ pound mixed spring greens (such as arugula, mizuna, tatsoi, oakleaf, red chard, radicchio, or baby mustard greens)
• 2 Roma tomatoes, cored and quartered
• 4 hard-cooked eggs, peeled and quartered
• 10 anchovy fillets
• 1 cup niçoise olives