SALADE NICOISE

4 potaties

1 tbsp olive oil

200 g green beans

300 g tuna in oil

150 g cherry tomatoes

200 g green lettuce leaves

20 black olives

2 tbsp capers

3 hard boiled eggs ,cut into wedges

8 anchovies

Vinaigrette

1 garlic clove crushed

½ tsp Dijon mustard

1 ½ tbsp white wine vinegar

80 ml olive oil

Cook the potatoes in boiling salted water until just tender. Drain, peel cut into small cubes and place in a bowl. Drizzle with the olive oil and then toss well . Trim , cut the beans in half and cook.Drain the tuna and separate into chunks. Cut the tomatoes in half.

Assemble the salade by: covering the base of a serving dish with the lettuce leaves,and scattering the potatoes,beans, tuna, tomatoes, olives and capers on top.

Make the vinaigrette by mixing together the garlic, mustard and vinegar in a small bowl and slowly adding the oil. Whisk continuously to form an emulsion. Pour the vinaigrette on top and toss just before serving and decorate with the eggs and anchovies.

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