Julia Child popularized this classic French recipe. This version is vegetarian, but you can add a 6-ounce can of unsalted tuna if you like.
In a small bowl, whisk together shallot, Dijon mustard, lemon juice, salt, and pepper. Whisk in olive oil; set aside. Divide chopped romaine lettuce leaves, red potatoes, white, eggs, green beans, tomatoes, niçoise olives, and caper berries among 4 salad bowls; drizzle each with about 2 1/2 tablespoons dressing.
CarbLovers Diet Cookbook