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Ingredients

Serves 4

• 6 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 large shallot, minced
• 3/4 cup extra-virgin olive oil
• 3 tablespoons minced fresh parsley leaves
• 3 tablespoons minced fresh basil leaves
• Sea salt
• Ground black pepper
• 1 pound small red potatoes, boiled, then halved or quartered
• 1 red-leaf lettuce, leaves separated, washed and dried, inner leaves reserved for future use
• 5 ounces baby spinach
• 2 ripe medium tomatoes, cored and cut in wedges
• 1 pound green beans, into 1-inch pieces, blanched and dried
• 1/2 cup Nicoise olives
• 3 tablespoons capers, rinsed and drained
• Sea salt
• Ground black pepper
• 3 cups cooked navy beans, rinsed and drained
• 1 medium celery stalk, diced
• 2 teaspoons freshly grated lemon zest
• Sea salt
• Ground black pepper
• 2 hard-boiled eggs, peeled and quartered lengthwise

Description

This Vegetarian Version Of The Classic Recipe Substitutes White Beans For The Tuna And Lemon Zest For The Anchovies. Some Beans Are Smashed So That They Will Cling To Other Ingredients.

Martha Stewart