Salade Niçoise

Takes 20 minutes | Serves 2 |

Ingredients

2 unit large eggs
100 g fine green beans
200 g tomatoes
100 g black olives
225 g tuna
250 g torn iceberg lettuces
4 tsp extra virgin olive oil
0.5 unit lemon juice
0.5 tsp Maldon sea salt flakes
0.5 tsp sugar
40 g croutons
6 unit anchovy fillets
1 handful fresh basil leaves

Steps

Preparing the Salad

• Put the eggs in a pan of cold water, bring to the boil and boil for 7 minutes. Add the beans 3 minutes in.
• Drain the beans and eggs. Cool the eggs under running cold water, and briefly rinse the beans to stop cooking.
• Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
• Arrange the lettuce on a serving dish, top with the tomato-olive mixture, saving their juices in the bowl.
• Drain the tuna and place chunks of it along with the tomatoes and olives on the lettuce, followed by the drained beans.
• Make the dressing with the reserved tomato mixture juices, olive oil, lemon juice, salt, and sugar. Pour over the salad.
• Peel and quarter the eggs and add to the salad with the croutons, anchovy fillets (if using), and basil leaves.