niçoise salad
a couple of tablespoons of finely chopped flat-leaf parsley
a handful of french or bobbi beans, cooked
4 tomatoes, skinned + quartered
a small tin of tuna, flaked
½ red onion, thinly sliced
8 salted anchovies, washed of their salt and dried
12 black olives, stoned
salt + black pepper
2 hard boiled eggs (quartered) or eggs mollet (halved)
optional:
artichoke hearts
capers
boiled new potatoes
basil (to replace the parsley)
dressing:
2 dsp red wine vinegar
1 tsp dijon mustard
100ml extra virgin olive oil
1 garlic clove, crushed
salt + black pepper
In a large shallow serving dish, mix together the salad leaves and parsley and coat in some of the dressing. Then add all your other ingredients except the egg, season and gently mix together. Place the quartered eggs on top and drizzle with a little more dressing.