The Niçoise Salad Debate Continues

Name: The Niçoise Salad Debate Continues
Ingredients: 1 large head boston-lettuce leaves, washed and dried; 1 pound green beans, cooked and refreshed; 1-1/2 tablespoons minced shallots; 1/2 to 2/3 cup basic vinaigrette; Salt and freshly ground pepper; 3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved); 3 or 4 boiling potatoes, peeled, sliced, and cooked; Two 3-ounce cans chunk tuna, preferably oil-packed; 6 hard-boiled eggs, peeled and halved; 1 freshly opened can of flat anchovy fillets; 1/3 cup small black niçoise-type olives; 2 to 3 tablespoons capers; 3 tablespoons minced fresh parsley