Salade Niçoise

Method

Boil the new potatoes until tender, then drain and halve. Blanch the green beans for 3-4 minutes until crisp-tender, then drain and cool. Hard-boil the eggs for 10 minutes, then cool, peel and quarter them. Make a dressing by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper. Arrange the lettuce on a large platter and top with the potatoes, green beans, halved tomatoes, thinly sliced red onion, drained tuna, eggs, olives and anchovies. Drizzle with the dressing and serve immediately.