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Ingredients

• 4 large eggs, preferably organic
• 1 shallot, grated or minced
• 2 cloves garlic, grated or pasted
• 2 tablespoons sherry vinegar or wine vinegar
• 1 lemon, juiced
• Salt and pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste (optional, but recommended)
• 1 teaspoon dried herbes de provence (about 1/3 palmful)
• About 1/3 cup extra virgin olive oil (EVOO)
• 2 cans;sustainable/line-caught tuna (12 ounces each can), preferably no salt added, flaked
• 1 small onion, finely chopped
• 2 small ribs celery with leafy tops, finely chopped
• 1/2 cup niçoise olives, pitted and chopped
• 3 tablespoons small capers in brine, drained
• 2 baguettes
• 1;heart of romaine lettuce, shredded
• 6 radishes, thinly sliced
• 12 cornichons, thinly sliced lengthwise
• 2 plum tomatoes, chopped

Description

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