Tuscan Spring Salad

Name: Tuscan Spring Salad
Ingredients: 3 pounds potatoes (12 small red, unpeeled); 1 pound asparagus (fresh, tough ends removed and spears sliced diagonally in 2-inch pieces); 1 1/4 pounds carrots (6 whole carrots, peeled and sliced diagonally in coins); 3/4 cup olive oil (extra virgin olive oil); 6 tablespoons red wine vinegar; 1 tablespoon granulated sugar; 1/4 cup parsley, minced (fresh); 3 basil leaves, minced (fresh large leaves, about 1 tablespoon); 2 cloves garlic, peeled and minced; Salt and pepper, to taste; 1 shallot, peeled and finely diced; Romaine lettuce leaves, optional (for serving)