Vegan Niçoise-Style Salad
['1/2 cup extra- virgin olive oil', '1/4 to 1/3 cup white or red wine vinegar, or to taste', '1 tablespoon Dijon-style mustard', '1 tablespoon natural granulated sugar or agave nectar', '1 teaspoon dried Italian seasoning blend', '8 to 10 ounces fresh slender green beans, trimmed (see Note)', '1 large head Boston or Bibb lettuce, torn, or mixed baby greens', 'Sliced fresh basil or chopped fresh parsley to taste', 'One 8-ounce package baked tofu, diced, 1 recipe Homemade Baked Tofu, or 8 ounces combined baked tofu and dense herbed tofu (see Note)', '1 heaping cup whole fresh grape or cherry tomatoes or diced ripe fresh tomatoes', 'One (15- to 16-ounce) can cannellini or chickpeas, drained and rinsed', 'Pitted green or black olives, or a combination, to taste', 'Marinated artichoke hearts to taste (optional)', 'Sliced red onion to taste (optional)']
Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.
Steam the green beans just until bright green and tender-crisp. Err on the side of undercooking rather than overcooking. Drain and rinse with cool water until they’re at room temperature.
On a large serving platter or large shallow serving bowl, arrange the lettuce or greens. Scatter the basil or parsley over it. Arrange the green beans, tofu, tomatoes, beans, olives, and artichoke hearts, if desired, in separate mounds over the lettuce or greens. Top everything with a few thinly sliced rings of red onion if you like.
Drizzle a little vinaigrette over the salad, then serve at once, passing the remainder of the vinaigrette at the table.
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