Niçoise Salad Recipe

• 140 grams / 4½ oz of fresh green beans
• 2 tomatoes
• 4 eggs
• 425 gram / 13½ oz can of tuna
• A handful of black olives
• 45 gram / 1½ oz can of anchovy fillets
• 5 tablespoons of olive oil
• 1 tablespoon of balsamic or red wine vinegar
• a small bunch of parsley
• salt and pepper

In a small saucepan of boiling water boil the eggs for 10 minutes, and place immediately in cold water. Snip the top and tails off the green beans and place in a saucepan of boiling water for 1 to 2 minutes. Drain and then refresh by plunging into ice cold water. Peel the shells off the eggs and cut into quarters. Chop the tomatoes into wedges. Drain the liquid off the anchovies and tuna. Finely chop the parsley and prepare a dressing by combining the olive oil, vinegar, parsley, salt and pepper in a small container with a lid. Shake well. Choose an attractive serving platter or shallow bowl and arrange the drained green beans, tomato wedges, eggs, chunks of tuna, olives, and anchovies. Pour the dressing liberally over the salad. This salad can be left several hours to let the flavours develop or served immediately. Serve this dish with a baguette and a glass of fine white wine.

(Serves 4)