Salade niçoise

A summery salad of potatoes, green beans, tuna, eggs, tomatoes, and olives, brought together by a sharp, savoury dressing.

• 8 small potatoes
• 50 g fine green beans
• 3 eggs
• 2 Little Gem lettuces
• 50 g black olives
• 2 ripe tomatoes
• 145 g tuna in olive oil, drained
• 1/2 garlic clove, finely grated
• 1 anchovy fillet, optional
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• Salt and black pepper

Method

1. 1
   Boil the potatoes in salted water until tender and let them cool slightly. Blanch the beans briefly, then cool them so they stay crisp.
2. 2
   Cook the eggs until the yolks are slightly soft or fully set, depending on preference. Peel and halve them.
3. 3
   Whisk together the garlic, anchovy if using, Dijon mustard, vinegar, and olive oil into a dressing. Season with salt and pepper.
4. 4
   Arrange the lettuce, potatoes, beans, tomatoes, and olives on a platter.
5. 5
   Add the tuna in larger flakes and place the egg halves over the salad.
6. 6
   Spoon over the dressing just before serving so the salad keeps its freshness and texture.