Composed Nicoise Platter with Tuna, Eggs and Anchovies

What you need

• 400 g (14 oz) small waxy potatoes
• 200 g (7 oz) thin green beans, trimmed
• 4 large eggs
• 1 small round lettuce, leaves separated
• 4 ripe tomatoes
• 300 g (2 cans (5 oz each)) tuna in olive oil, drained
• 8 anchovy fillets, in oil, drained
• 60 g (1/3 cup) Nicoise olives
• 1 handful basil leaves
• 90 ml (6 tbsp) extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 shallot, finely chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Put the potatoes in a pan of cold salted water, bring to a boil and simmer until a knife slides in easily, 12-15 min. Drain.

2. 2

   Meanwhile, bring a second pan of salted water to a boil and cook the green beans until bright green and crisp-tender, 4-6 min.

3. 3

   Drain the beans and plunge them into a bowl of ice water, then drain again and pat dry.

4. 4

   Lower the eggs into simmering water and cook for 9 min. Cool them in cold water, then peel.

5. 5

   For the dressing, whisk the vinegar, mustard, shallot, a pinch of salt and some pepper, then whisk in the olive oil in a thin stream.

6. 6

   Slice the still-warm potatoes thickly and toss them with 2 tbsp of the dressing.

7. 7

   Cut the tomatoes into wedges and the eggs into quarters.

8. 8

   Cover a large platter with the lettuce leaves.

9. 9

   Arrange the potatoes, green beans and tomatoes in separate piles on top, and break the tuna into large flakes in the middle.

10. 10

    Add the egg quarters, lay the anchovies across, then scatter over the olives and torn basil.

11. 11

    Spoon the remaining dressing over everything, grind on more pepper and serve.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.