Salad Nicoise

Lovely tasty lunch dish

Preparation  & cooking time
less than 30 mins



Ingredients

110g/4oz mixed salad leaves (whatever is in season)
2 small Gem lettuces (optional)
2 tins of tuna in oil - get the best you can afford, Spanish or Italian 
are the best of the best!
110g/4oz French (green) beans, cooked until just done - crunchy is best
4 tomatoes, each cut into 8
4 hard boiled eggs, quartered - you can leave these out if you object 
to hen's eggs, free range are the nicest
10-12 cooked new potatoes, cut into quarters.
handful black olives - again get the best you can afford, they do taste 
better! Don't go for the cheap Spanish pitted ones, Greek Kalamata 
olives are best.
You can pit them yourself, or leave the stones in and warn everybody!
small tin anchovies in oil.

For the dressing:
6 tbsp olive oil
1-2 tsp Dijon mustard
2 tbsp white wine vinegar
salt and pepper


Method

1. Tear the salad leaves and little Gems, if using, into bite-sized 
pieces and place in a large serving bowl.
2. Drain the tins of tuna and flake onto the salad leaves.
3. Add the beans, tomatoes, eggs, potatoes, olives and anchovies.
4. Place all the dressing ingredients into a bowl, season and whisk 
well.
5. Pour over the salad and serve immediately.