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Nicoise Salad

The French "Salade Nicoise".

Originating in the city of Nice, this Great Nicoise Salad combines all the flavours of the Mediterranean South of France. You've got: olives, tuna, anchovies, capers and fabulous dressing. Along with plump tomatoes and basil - what a wonderful combination. Add a few tender green beans and cooked potato, and there you have it.
Every bar and restaurant has their own version - some swear by potatoes, others add artichokes. Some leave out the tuna or use fresh tuna, others ditch the anchovies and use broad beans instead of green.
We'll keep well out of the arguments and just present the recipe that we have developed and hope you like it.

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Ingredients for a main course for two.

2 Fresh Eggs.
1 Large beef Tomato cut into thick wedges and 8 Cherry Tomatoes.
Half a dozen black olives.
8 Anchovies.
1 medium potato, peeled, cooked, cooled and cut into medium dice.
1 Small Kos Lettuce.
4 ozs. Tinned Tuna 100g.
1 Heaped Teaspoon of Capers.
8 ozs. of fine Green Beans.
A handful of Fresh Basil Leaves.
Some Great salad dressing.

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Nicoise Salad Method

Drain the Anchovies and run some cold water through them to get rid of some of the salt. You can use them as they are but we find all that salt overpowering.
Now - boil the eggs for 6 minutes and then cool them in cold water, shell them and half them lengthways.
Cook the green beans and refresh with cold water - drain and keep to one side.
Tear the lettuce up in your hands and place in the bottom of your salad bowl.
Place the green beans on top and arrange the cut tomatoes around the outside.
Sprinkle the potato evenly over the salad.
Now - artistically place the eggs - with an anchovy across each one, the rest of the anchovies, the tuna, the capers, the cherry tomatoes, with the Basil leaves on the top.
Drizzle with a good Vinaigrette and serve immediately.