← Nouns Cooking · French

Ingredients

• 300 g small waxy new potatoes
• 200 g Green beans, trimmed
• 4 Eggs
• 2 little gem lettuces, leaves separated
• 300 g ripe tomatoes, cut into wedges
• 4 Spring onion, sliced
• 300 g good tuna in olive oil, drained
• 8 anchovy fillets in oil
• 75 g small black olives (Niçoise if possible)
• 1 handful Basil
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 clove small garlic clove, crushed
• 4 tbsp extra virgin olive oil
• salt and black pepper

Method

1. Boil the potatoes in salted water for 15 min until tender, adding the green beans for the last 3–4 min. Drain and cool them in cold water, then halve the potatoes.
2. Lower the eggs into a pan of simmering water and cook for 7–8 min for just-set, jammy yolks. Cool in cold water, peel and quarter.
3. Whisk the mustard, vinegar, garlic and a pinch of salt in a small bowl, then whisk in the oil until thick.
4. Arrange the lettuce on a large platter and top with the potatoes, beans, tomatoes and spring onions. Add big flakes of tuna, the eggs, anchovies and olives.
5. Drizzle the dressing over, scatter with basil and black pepper and serve.

Tips

• In Nice, purists skip the potatoes and beans and use raw vegetables; both versions are delicious.
• Seared fresh tuna steak is a lovely upgrade; check that the brand of tinned tuna you buy is sustainably caught.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats