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Ingredients

• Juice of 2 ripe lemons
• 1 shallot, peeled and grated
• 1 tablespoon dijon mustard
• 1 teaspoon dried herbes de provence or thyme (about 1/3 palmful)
• 1/3 to 1/2 cup extra-virgin olive oil (EVOO)
• Salt and pepper
• 2 small red-skinned potatoes, chopped into 1/4-inch pieces
• 1/4 pound thin green beans (about a handful), trimmed and cut into thirds
• 1/2 small red bell pepper, halved lengthwise and thinly sliced
• About 1/4 cup nioise olives, pitted and chopped
• 1 small head bibb lettuce, torn
• 2 ripe plum tomatoes, seeded and chopped
• 2 ribs celery, finely chopped
• 1/2 small red onion, very thinly sliced and chopped
• Two 6-ounce cans imported tuna, drained and flaked
• 2 hard-boiled eggs, peeled and chopped
• 4 sprigs tarragon, leaves stripped and chopped
• 2 baguettes, halved and split to make four 8- to 10-inch-long sections

Description

Rachael Ray Magazine