SALADE NICOISE

Ingredients:
Olive oil - 90 ml
Tarragon vinegar - 2 tbsp
Tarragon or Dijon mustard - 1 tsp
Small garlic clove - 1 (crushed)
French beans - 115 gms
Small new or salad potatoes -12
Gem lettuces - 3-4 little
Tuna in oil - 200 gms can (drained)
Anchovy fillets - 6 (halved lengthways)
Black olives - 12
Tomatoes - 4 (chopped)
Spring onions - 4 (finely chopped)
Capers - 2 tsp
Pine nuts - 2 tbsp
Hard boiled eggs - 2 (chopped)
Salt and ground black pepper

Method:

• Mix the oil, vinegar, mustard, garlic and seasoning with a wooden spoon in a large salad bowl.
• Cook the french beans and potatoes in separate pans of boiling salted water until just tender.
• Drain and add to the bowl with the lettuce, tuna, anchovies, olives, tomatoes, spring onions and capers.
• Toast the pine nuts in a small frying pa over a medium heat until lightly browned.
• Sprinkle the pine nuts over the salad while they are still hot, add the chopped hard boiled eggs and toss all the ingredients together well.
• Serve at once, with chunks of hot crusty bread.