Ingredients
Sea salt and ground black pepper
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
1 pound small red potatoes, boiled, then halved or quartered
1 head 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
3 cups cooked navy beans, rinsed and drained
1 medium celery stalk, diced
2 teaspoons freshly grated lemon zest
2 hard-boiled eggs, peeled and quartered lengthwise
Preparation
In a small bowl whisk together lemon juice, mustard, shallot, parsley, basil, salt and pepper to taste; set aside.
Put just-cooked potatoes in medium bowl, toss with 3 tablespoons dressing and salt and pepper to taste; set aside.
Place large lettuce leaves side by side in a circle around a large serving platter so the leaf tops extend just beyond the rim.
In a large bowl, mix spinach with 2 tablespoons dressing. Create a bed of spinach on platter, leaving a frilly-edged frame of lettuce leaves exposed.
Put navy beans in empty bowl and use the back of a large spoon to smash some. Add celery, lemon zest, 3 to 4 tablespoons dressing, salt and pepper to taste, and mix, Mound the beans in the center the platter, on top of the spinach.
Mound potatoes on one-quarter of the platter to the left of navy beans. Then arrange tomato wedges in adjacent quadrant.
Put green beans, 2 tablespoons dressing, and salt and pepper taste in the bowl; mix and mound the dressed green beans in the third quadrant.
Arrange the eggs and olives in remaining quadrant. Sprinkle entire salad with capers. Serve immediately.
