Salade niçoise

Ingredients

• 14 oznew potatoes, halved if large
• 8 3/4 ozgreen beans, topped
• 4eggs
• 7 3/4 oztuna in olive oil, two cans, drained
• 10 1/2 ozcherry tomatoes, halved
• 2 3/4 ozblack olives, stones in, or pitted
• 8anchovy fillets
• 2little gem lettuce, leaves separated
• 3/8 cupextra virgin olive oil
• 3 tbspred wine vinegar
• 2 tspDijon mustard
• 1shallot, very finely diced
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Whisk the olive oil, vinegar, mustard, shallot, salt and pepper together in a jar until it thickens and stops separating. Set it aside.

2. 2

   Boil the potatoes in well-salted water for 15 minutes until tender, lift them out and toss them straight away with a third of the vinaigrette. Drop the beans into the same water for 3 minutes, then plunge them into iced water and drain.

3. 3

   Lower the eggs into boiling water and cook for exactly 8 minutes, then cool them in cold water, peel and halve them.

4. 4

   Lay the lettuce over a large platter and arrange the potatoes, beans, tomatoes, tuna, eggs, olives and anchovies in separate groups over the top. Spoon the rest of the vinaigrette over everything.