Salade Niçoise

Method

1. 1

   Boil the eggs for 9 minutes, cool in iced water, peel and quarter.

2. 2

   Blanch the green beans in the same pot for 3 minutes, then shock them in iced water to keep them snappy and green.

   💡 The ice bath stops the cooking at exactly the right moment.

3. 3

   Whisk the mustard, vinegar, salt and pepper, then stream in the olive oil to make the vinaigrette.

4. 4

   Arrange the lettuce on a platter and top with tomatoes, beans, tuna in large flakes, eggs, olives and anchovies.

   💡 Compose rather than toss — every plate should get a bit of everything.

5. 5

   Spoon over the vinaigrette just before serving.