Niçoise Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olph

Name: Niçoise Salad from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olph
Ingredients: Pepper, to taste; Half a 2-ounce (45 g) tin of anchovies, drained; ⅓ cup (50 g) green beans, topped and tailed; 2 eggs; ½ medium red onion, thinly sliced into rings; 6 cherry tomatoes, halved; One 7-ounce (200 g) tin of albacore tuna in olive oil, drained; 3 tablespoons Dijon mustard; 6 to 7 tablespoons olive oil; Pinch of salt; 2 tablespoons sherry vinegar; 2 heads of romaine lettuce, leaves detached and washed; ½ cup (80 g) baby potatoes; 10 black olives, halved

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To make the salad: Put the baby potatoes in a medium pot with plenty of salted water and bring to a boil, then cook until fork-tender, about 10 to 15 minutes. Drain in a colander and briefly rinse ...

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