The best salad Niçoise

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olive magazine

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Recipe by olive magazine

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1. Bring a pan of water to the boil, cook the beans for 1 minute in the boiling water, then lift out and refresh under cold running water. Turn down the heat, add the eggs to the pan and simmer for 5-6 minutes (or 3-4 minutes if you like the yolks really runny). Plunge into cold water. When they're cool enough to handle, drain, shell and cut into quarters.
2. In a large bowl mix together the potatoes, tomatoes, beans, lettuce, tuna, anchovies, olives, 4 tbsp olive oil, the vinegar and some seasoning and carefully toss. Serve topped with the egg.

Know-how

Go for hand-filleted and packed tuna - it has a firm texture that stays in good-sized chunks. Most supermarkets stock a speciality brand in either tins or jars.

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Ingredients

• 100g runner beans , sliced
• 4 eggs
• 4 medium new potatoes , cooked and sliced
• 8 cherry tomatoes , halved
• a handful of lettuce leaves
• 400g tuna in brine or spring water, drained and kept in large chunks
• 4 anchovies fillets
• 16 olives
• olive oil
• 2 tbsp white wine vinegar

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Ingredients

• 100g runner beans , sliced
• 4 eggs
• 4 medium new potatoes , cooked and sliced
• 8 cherry tomatoes , halved
• a handful of lettuce leaves
• 400g tuna in brine or spring water, drained and kept in large chunks
• 4 anchovies fillets
• 16 olives
• olive oil
• 2 tbsp white wine vinegar

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