Salade Niçoise (Viking River)

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

Place all ingredients in lidded jar; shake to combine.

Place green beans, onion, tomatoes, potatoes, and 4 T of the vinaigrette in a large bowl; toss gently. Divide lettuce among 4 shallow bowls; spoon salad mixture over lettuce. Arrange tuna, egg and olives on top and add capers, parsley and anchovy. Drizzle remaining vinaigrette over each bowl.