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1
For the vinaigrette:.
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2
Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
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3
For the salad:
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4
Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat.
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5
Remove pan from heat, cover, and let stand 10 minutes.
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6
Meanwhile, fill medium bowl with 1 quart water and 2 cups ice cubes.
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7
With slotted spoon, transfer eggs to ice water; let stand 5 minutes.
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8
Peel eggs and quarter lengthwise; set aside (reserve ice water).
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9
Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat.
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10
Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes.
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11
With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water).
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12
Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute.
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13
Toss in 1/4 cup vinaigrette; set aside.
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14
While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
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15
Arrange bed of lettuce on very large, flat serving platter.
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16
Place tuna in now-empty bowl and break up with fork.
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17
Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce.
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18
Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed.
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19
Arrange reserved potatoes in separate mound at edge of lettuce bed.
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20
Return water to boil; add 1 tablespoon salt and green beans.
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21
Cook until tender but crisp, 3 to 5 minutes.
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22
Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels.
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23
Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
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24
Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed.
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25
Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using).
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26
Serve immediately.
