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