Salade Niçoise | Cruise Scoop

Ingredients

• 1½ T (23 g) shallots, minced
• 1 T (16 g) Dijon mustard
• ½ tsp (2.5 g) salt
• ½ tsp (2.3 g) fresh ground pepper
• 1 T (15 ml) fresh lemon juice
• 1 T (15 ml) red wine vinegar
• ⅔ C (148-177 ml) extra virgin olive oil
• ¾ lb (340 g) fresh green beans, blanched; still warm
• 1 sm red onion, thinly sliced
• 6 med Roma tomatoes, cut into wedges
• 6 sm potatoes, cooked and cut into wedges
• 1 head butter lettuce, coarsely chopped
• 2 3-oz (85-g) cans chunk white tuna, preferably oil-packed
• 6 lg eggs, hardboiled and cut into wedges
• 1 2-oz (56-g) can flat anchovy fillets
• 2 oz (56 g) small black brine-cured olives
• 3 T (26 g) capers, rinsed
• ¼ C (15 g) flat leaf parsley, minced