Salad Niçoise - cooking recipe

Ingredients

500 g small potatoes
250 g green beans
4 None eggs
125 g cherry tomatoes, halved
250 g romaine lettuce
1 can (425ml) artichoke hearts, drained and halved
2 None shallots, peeled and finely chopped
1 can (180g) tuna in brine, drained and coarsely chopped
1 tsp mustard
4 tbsp light balsamic vinegar
4 tbsp olive oil
50 g pitted black olives, cut into rings
6 None anchovy fillets, drained and cut in half
4 stems basil for garnish

Preparation

Cook the potatoes in boiling salted water for about 20 mins. Cook the beans in boiling salted water for about 8 mins. Drain the beans and plunge into cold water. Drain the potatoes, plunge in cold water, then peel and cut coarsely into pieces.
Hard boil the eggs. Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut into quarters.
Mix the mustard, vinegar and shallots, and season to taste. Whisk in the olive oil then toss with the potatoes, beans, eggs, tomatoes, lettuce, artichoke hearts, tuna, olives and anchovies. Serve garnished with basil.