“No Holds Barred” Salade Niçoise « Gourmet Safari

Ingredients

• Garlic clove (omit if you want to as you’re steppin’ out tonight)
• ¼ teaspoon sea salt
• 1 tablespoon red wine vinegar
• ½ tablespoon freshly squeezed lemon juice
• ½ teaspoon dry mustard or 1 teaspoon Dijon mustard
• Freshly ground black pepper
• ½ cup extra virgin olive oil
• Dry basil or fresh basil, finely sliced to tasted
• 1 large head Boston-lettuce leaves, washed and dried
• 1 pound green beans, blanched and chilled
• 3 or 4 "boiling" potatoes, peeled, sliced, and cooked
• 1-1/2 tablespoons minced shallots (your call as you’re going out)
• Sea salt and freshly ground pepper
• 3 tablespoons white wine
• 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
• Two 3-ounce cans chunk tuna, preferably oil-packed
• 6 hard-boiled eggs, peeled and halved
• 1 freshly opened can of flat anchovy fillets (your call)
• 1/3 cup small black Niçoise-type olives
• 2 to 3 tablespoons capers
• 3 tablespoons minced fresh parsley