Salade Niçoise

Method

1. 01

   Step 1: Shake the vinaigrette

   In a lidded jar, combine the vinegar, mustard, garlic, a pinch of salt and some pepper, add the oil and shake hard until thick and cloudy.

2. 02

   Step 2: Cook the potatoes

   Put the potatoes in cold salted water, bring to a boil and cook for 15–18 minutes, until a knife slides in easily. Drain, halve them and, while still warm, toss with 2 tbsp of the vinaigrette.

3. 03

   Step 3: Blanch the beans

   Trim the beans and drop them into boiling salted water for 3–4 minutes, until bright green but still crisp. Plunge straight into iced water, then drain and pat dry.

4. 04

   Step 4: Boil the eggs

   Lower the eggs into boiling water for 8 minutes, then cool in cold water. The yolks will be set but still slightly creamy in the middle. Peel and halve.

5. 05

   Step 5: Prep the rest

   Wash and thoroughly dry the lettuce leaves. Halve the cherry tomatoes and break the tuna into large flakes with a fork.

6. 06

   Step 6: Arrange and dress

   Line a large platter with the lettuce. Arrange the potatoes, beans, tomatoes, tuna and eggs in sections, scatter over the olives and lay the anchovies on top. Drizzle with the rest of the vinaigrette and serve.