Salade Niçoise from The Cooking of Provence by Patricia Lousada

Name: Salade Niçoise from The Cooking of Provence by Patricia Lousada
Total time: 35 min
Ingredients: 750 g (½ lb) small waxy potatoes, such as Charlotte or Belle de Fontenay; 3 tablespoons lemon juice; 1 tablespoon cider vinegar; 175 ml (6 fl oz) extra-virgin olive oil; ½ small red onion, sliced very finely; 2 different lettuces such as feuille de chêne and Cos; 4 good-flavoured tomatoes, skinned and sliced; ½ teaspoon Dijon mustard; 500 g (1 lb) small green beans; 8 hard-boiled eggs, quartered; 50 g (2 oz) can of anchovies in olive oil, drained; 200 g (7 oz) can of lightmeat tuna in oil, drained; 4 tablespoons capers, drained; a few tablespoons of fresh mixed herbs such as basil, tarragon, parsley and chervil, chopped finely; 40 small black olives; salt; ½ garlic clove; pepper; slices of bread cut from a large baguette; olive oil

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This salad, more than anything else, has put Provençal food on the map. Although you may be put off making it by having had inferior versions, it is still, if properly made, one of the great food...

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Ingredients

750 g (½ lb) small waxy potatoes, such as Charlotte or Belle de Fontenay
3 tablespoons lemon juice
1 tablespoon cider vinegar
175 ml (6 fl oz) extra-virgin olive oil
½ small red onion, sliced very finely
2 different lettuces such as feuille de chêne and Cos
4 good-flavoured tomatoes, skinned and sliced
½ teaspoon Dijon mustard
500 g (1 lb) small green beans
8 hard-boiled eggs, quartered
50 g (2 oz) can of anchovies in olive oil, drained
200 g (7 oz) can of lightmeat tuna in oil, drained
4 tablespoons capers, drained
a few tablespoons of fresh mixed herbs such as basil, tarragon, parsley and chervil, chopped finely
40 small black olives
salt
½ garlic clove
pepper
slices of bread cut from a large baguette
olive oil