Salad nicoise

Equipment

• 1 large pot
• 1 slotted spoon
• 1 bowl
• 1 whisk
• 1 small knife
• 1 rubber spatula
• 1 large platter

Instructions

1. To make the dressing: In a bowl, whisk the vinegar and mustard and season well with salt and pepper. Whisk in the oil in a slow, steady stream; set aside.
2. To make the salad: Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Remove with a slotted spoon. Immerse in cold water and when cooled, drain, peel and slice.
3. Add salt to the same pot and return to the boil. Add the green beans and cook for 2 minutes. Lift out with a slotted spoon and immerse in very cold water. Drain and set aside.
4. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
5. As soon as the potatoes are cool enough to handle, peel and slice thickly. Add 1/3 cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the dressing; set aside to cool.
6. In another bowl, toss the beans and tomatoes with 4 tablespoons of the vinaigrette to coat them.
7. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, olives, and anchovies. Spoon some of the remaining dressing over the salad and sprinkle with the herbs.
8. Peel the eggs, pat them dry and halve them. Garnish the platter with the eggs.