Nicoise Salad

Ingredients

• 200g mixed salad leaves, butter lettuce, frisée
• 150g waxy potatoes, Charlotte or Ratte
• 100g haricots verts, French
• 4 eggs, large
• 100g Nicoise olives, pitted
• 100g tinned tuna ventresca, Spanish or Italian
• 60g anchovy fillets, salted Italian
• 30g capers, non-pareil
• 2 tomatoes, medium, quartered
• 1 red onion, thinly sliced
• Vinaigrette
• 45ml extra virgin olive oil, Provence DOP
• 15ml red wine vinegar, aged 10 years minimum
• 5ml Dijon mustard
• 2 garlic cloves, minced
• Salt, Guérande
• Tellicherry black pepper

Method

1. 1
   Boil potatoes in salted water for 12 minutes until tender; drain and slice warm into 5mm rounds.
2. 2
   Blanch haricots verts in salted boiling water for 4 minutes until al dente; shock in ice water, drain thoroughly.
3. 3
   Soft-boil eggs for 6 minutes; cool in ice water, peel and halve.
4. 4
   Whisk together olive oil, red wine vinegar, Dijon mustard and minced garlic; season with salt and Tellicherry pepper.
5. 5
   Arrange salad leaves on large platter; distribute warm potatoes, haricots verts, tomatoes and sliced red onion across surface.
6. 6
   Arrange egg halves, tuna ventresca, anchovy fillets and capers in clusters atop greens.
7. 7
   Drizzle vinaigrette over entire salad; toss gently or serve family-style for individual assembly.