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Ingredients 1 1/2 pounds green beans 1 1/2 pounds small red potatoes 2 tablespoons white wine vinegar 1/3 cup cold water 2 tablespoons minced shallots 3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 1 head Boston lettuce (about 1 1/4 pounds), leaves torn into pieces 6 large hard-boiled eggs, peeled and quartered 1 cup halved cherry tomatoes 1 (8-ounce) can tuna, preferably oil-packed, drained 1 (2-ounce) tin anchovy fillets, drained 2 tablespoons drained capers 1/2 cup pitted and chopped black olives, such as Nicoise or Kalamata 1 tablespoon minced parsley Vinaigrette 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar 1 tablespoon lemon juice 1 tablespoon lemon zest 2 tablespoons minced shallots 5 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper Directions Bring a medium pot of salted water to a boil

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