8 ounces green beans, cut into 2-inch lengths
Ground black pepper
Salt
6 tablespoons whole-grain mustard
6 tablespoons juice from 3 lemons
1 small shallot, minced (2 tablespoons)
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh dill
1 pound red potatoes (2 to 3 medium potatoes), halved and sliced 1/4-inch thick
1 can cannellini beans, drained and rinsed
16 Bibb lettuce, leaves, washed and dried
1. Bring 2 quarts water and 1 tablespoon salt to a boil in a large Dutch oven; have ready a medium bowl filled with ice water. Add the green beans to the boiling water and cook until tender, about 5 minutes. Using a slotted spoon, transfer the green beans to the ice water to stop the cooking and chill, about 3 minutes (do not drain the boiling water from the Dutch oven). Drain the green beans from the ice water; set aside.
2. Meanwhile, shake the mustard, lemon juice, shallot, oil, and dill together in a jar with a tight-fitting lid. Season with salt and pepper to taste. Toss ¼ cup of the dressing with the green beans; set aside.
3. Add the potatoes to the green bean cooking water. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes; arrange them close together in a single layer on a rimmed baking sheet. Sprinkle with ¼ cup of the dressing; set aside to cool.
4. To serve, arrange the lettuce leaves on four plates and top with a portion of the potatoes, a portion of the green beans, and a portion of the cannellini beans. Drizzle with the remaining dressing.
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