Nicoise Salad Bowl

Ingredients

• 1 ½ lb (750 g) red bliss potatoes, sliced into coin sized pieces
• 5 cups (1.25 L) pearled barley, cooked
• 5 cups (1.25 L) whole red lentils, cooked
• ⅓ cup (75 mL) dry white wine
• ⅔ cup (150 mL) champagne vinegar
• ⅓ cup (75 mL) shallots, minced
• ⅓ cup (75 mL) dijon mustard
• 1 Tbsp (15 mL) fresh thyme, chopped
• 1 Tbsp (15 mL) fresh marjoram, chopped
• 2 cups (500 mL) extra virgin olive oil
• 2 ½ cups (625 mL) cherry tomatoes, halved
• 1 ½ lb (750 g) green beans, cooked and shocked, trimmed
• 2 ½ cups (625 mL) nicoise olives, pitted
• 5 cups (1.25 L) bibb lettuce leaves
• 10 hard boiled eggs, quartered
• 20 oz (600 g) fresh tuna, seared medium rare and sliced