Niçoise salad (Salade niçoise)

1. Hard-boil the eggs, cool them in cold water, peel and cut into wedges.

2. Cook the green beans in lightly salted water until crisp-tender, then cool in iced water and drain.

3. Cut the tomatoes into wedges and the butterhead lettuce into larger pieces, and arrange in a bowl.

4. Add the drained tuna, the cooked green beans, the egg wedges, the black olives and the anchovies.

5. Whisk the olive oil with the wine vinegar, salt and pepper into a dressing.

6. Drizzle the salad with the dressing and serve at once.

Tip: Niçoise salad is the sunshine of the French Riviera – the classic recipe contains no cooked potato, only raw, crisp vegetables, tuna and egg. Good olive oil and ripe tomatoes make it truly Mediterranean.