Salad Niçoise

• Time: 35 minutes (Prep 20 mins | Cook 15 mins)
• Difficulty: Easy
• Serves: 2

Ingredients

• 8 new potatoes
• 50g green beans (trimmed and halved)
• 3 eggs
• 2 little gem lettuces (quartered)
• 2 medium tomatoes (quartered)
• 145g can of tuna (drained)

For the Dressing

• ½ clove garlic
• 1 anchovy (optional)
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 4 tbsp olive oil (from the tuna can if possible)

Method

1. To make the dressing, mash the garlic½ clove garlic and anchovy1 anchovy (optional), if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
2. Tip the new potatoes8 new potatoes into a large pan of cold salted water, ensuring they’re well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans50g green beans (trimmed and halved) and cook for 5 minutes, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool.
3. Cook the potatoes8 new potatoes for another 5 minutes until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
4. Meanwhile, in a second pan of simmering water, cook the eggs3 eggs for 7-8 minutes, then transfer to a bowl of iced water to cool. Drain the beans50g green beans (trimmed and halved) and eggs3 eggs, then peel and halve the eggs3 eggs.
5. Tip the lettuce quarters and cooked beans50g green beans (trimmed and halved) into the bowl with the potatoes8 new potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls and top with the tomatoes2 medium tomatoes (quartered) and eggs3 eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.