Salade Niçoise

Ingredients

• 400 g new potatoes, halved
• 200 g green beans, trimmed
• 4 eggs
• 200 g good tinned tuna in oil, drained
• 250 g cherry tomatoes, halved
• 80 g black olives
• 8 anchovy fillets
• 1 head of little gem lettuce, leaves separated
• 4 tbsp olive oil
• 4 tsp red wine vinegar
• 2 tsp Dijon mustard

Method

1. Boil the vegetables

   Boil the potatoes until tender, adding the beans for the last three minutes. Drain and dress the potatoes while still warm — warm potato absorbs dressing, cold potato repels it.

   15 min

2. Soft-boil the eggs

   Boil the eggs for seven minutes for a just-set yolk, then cool in iced water and peel.

   7 min

3. Make the vinaigrette

   Whisk the mustard and vinegar, then trickle in the oil to emulsify. Season sharply.

4. Compose

   Arrange everything in groups on a platter rather than tossing it — a niçoise is composed, and tossing shreds the tuna and breaks the eggs. Trickle over the rest of the dressing.