Damien Pignolet's salade Nicoise | Gourmet Traveller

Name: Damien Pignolet's salade Nicoise | Gourmet Traveller
Ingredients: 3-4 eggs, at fridge temperature; 8 tomatoes, cored, cut into 2cm-thick slices; 1 garlic clove, smashed; 2 green capsicum, cut into thin matchsticks; 4 spring onions, white part only, trimmed and sliced on the diagonal; 2 small Lebanese cucumbers (optional), very finely sliced; 120 gm small black olives, rinsed and dried with paper towel; Torn lettuce (such as cos or red oak-leaf), washed and spin-dried (optional); 250-300 gm tuna in oil (preferably Ortiz red label or Crespi), drained well; 10 anchovy fillets (preferably Ortiz brand), drained well, cut lengthways into 2-3 pieces; 12 basil leaves; Vinaigrette; 120 ml best quality extra-virgin olive oil; 2 tsp tarragon vinegar or Banyuls, or to taste

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Australian Gourmet Traveller recipe for Damien Pignolet's salade Niçoise.

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Ingredients

3-4 eggs, at fridge temperature
8 tomatoes, cored, cut into 2cm-thick slices
1 garlic clove, smashed
2 green capsicum, cut into thin matchsticks
4 spring onions, white part only, trimmed and sliced on the diagonal
2 small Lebanese cucumbers (optional), very finely sliced
120 gm small black olives, rinsed and dried with paper towel
Torn lettuce (such as cos or red oak-leaf), washed and spin-dried (optional)
250-300 gm tuna in oil (preferably Ortiz red label or Crespi), drained well
10 anchovy fillets (preferably Ortiz brand), drained well, cut lengthways into 2-3 pieces
12 basil leaves
Vinaigrette
120 ml best quality extra-virgin olive oil
2 tsp tarragon vinegar or Banyuls, or to taste