Salade Niçoise with Tuna and Egg

Method

1. 1

   Bring a pot of salted water to the boil. Add the new potatoes and cook for 12-15 minutes until tender. In the last 4 minutes, add the green beans to blanch, then drain and rinse under cold water.

2. 2

   Meanwhile, lower the eggs into a small pan of boiling water and cook for 8-9 minutes for just-set yolks. Cool under cold water, peel and halve.

3. 3

   Make the vinaigrette: whisk together the Dijon mustard, red wine vinegar and crushed garlic, then slowly whisk in the olive oil. Season with salt and pepper.

4. 4

   Halve the cherry tomatoes and thinly slice the red onion. Slice the cooked potatoes into thick rounds.

5. 5

   Spread the salad leaves over a large platter. Arrange the potatoes, green beans, tomatoes, onion and olives on top.

6. 6

   Flake the drained tuna into large chunks and add to the platter along with the anchovy fillets and halved eggs.

7. 7

   Drizzle over the vinaigrette, scatter with torn basil and finish with black pepper. Serve straight away.