INGREDIENTS
1
shallot
3 Tbsps
red wine vinegar
1 tsp
kosher salt
1 lb
green beans
1 1/2 cups
basil leaves
6 Tbsps
olive oil
2 Tbsps
lemon juice
1 tsp
pepper
2 small heads
romaine hearts
14 1/2 ozs
beans
1 cup
parsley leaves
1/4 cup
capers
6 ozs
oil-packed tuna