Salade Niçoise (Holland America)

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

In a glass or ceramic bowl, combine the lemon zest and salt, mashing them together with the back of a spoon. Add 1 tablespoon fresh lemon juice and the mustard stirring well to combine. Slowly whisk in the oil. Season with pepper and more lemon juice, if desired. Stir in the minced parsley, cover, and refrigerate until ready to serve.

Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until crisp-tender, 3 to 4 minutes (taste one to check tenderness). Drain and transfer the beans to the ice water to cool. Drain and pat dry.

In a large glass or ceramic bowl, combine the beans, onion, tuna, and capers. Add half the dressing and toss gently, leaving the tuna in large chunks if possible. Let marinate, covered, in the refrigerator for 1 hour. Drain and reserve the excess dressing.

To serve, arrange the greens on plates and sprinkle with some dressing. Top with the tuna mixture. Toss the tomato wedges with some dressing and place them on the plates. Garnish with the egg wedges, anchovies, and olives and serve immediately.