for 4 person

Dressing

5 tbsp	white wine vinegar
6 tbsp	olive oil
3	anchovy fillets, rinsed with cold water, drained, chopped
1	garlic clove, squeezed
¼ tsp	sea salt
a little	pepper

To cook the vegetables

350 g	beans, halved
	salted water, boiling
400 g	new potatoes, sliced

Salade Niçoise

2 tin	pink tuna in brine, each approx. 200 g, drained, broken into pieces
3	tomatoes, cut into wedges
1	yellow pepper, halved, cut into strips
1	red onion, cut into thin slices
80 g	black olives
1 tbsp	basil, finely chopped

To serve

2	hard-boiled eggs, quartered

How it's done

Dressing

Mix the vinegar with all the other ingredients up to and including the pepper.

To cook the vegetables

Cook the beans in salted water for approx. 5 mins. Add the potatoes, cook for approx. 10 mins. until soft, drain, allow to cool slightly, mix with the dressing.

Salade Niçoise

Add the tuna to the vegetables along with all the other ingredients up to and including the basil, mix carefully.

To serve

Plate up the salad with the eggs.

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