Salade Niçoise

Ingredients

For the dressing

• 2 garlic cloves, peeled, finely chopped
• 175ml/6fl oz extra virgin olive oil
• 2 tbsp red wine vinegar
• pinch sea salt
• freshly ground black pepper

For the salad

• 4 free-range eggs
• 8 small artichoke hearts, cooked
• 4 very ripe tomatoes, skinned and quartered
• 16 black olives
• ½ cucumber, peeled, sliced
• 4 spring onions, sliced
• handful fine green beans, topped, tailed, blanched
• 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)
• 1 tbsp freshly chopped chervil
• small handful fresh basil

Method

1. For the dressing, whisk the garlic and oil together in a bowl.

2. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.

3. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper.

4. Finish with a sprinkling of chervil and basil and serve at the table.