17 September 2012
In a bowl combine the green beans, 2 eggs, onion, tomatoes, pepper, olives, parsley, tuna and lettuce
Make the dressing by whisking the oil and vinegar until it is fully combined, alternatively use store bought vinaigrette
Mix the vinaigrette and salad items so that all the vegetables and tuna are coated
Garnish with the anchovies, cucumber and remaining egg
Serve as a light lunch in the hot summer months
Preparation time: 20 minutes; Serves 4; The French say that cooked vegetables have no place in a Niçoise salad hence this recipe does not contain potatoes, however if you wish to use potatoes it is best to boil new potatoes in salted water for approximately 15 minutes and just add them with the other vegetables.