Salade Niçoise

Method

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1. 1Boil the potatoes in their skins in salted water for 15-20 minutes, until a knife slides in easily. Drain and, once warm, halve or quarter them.
2. 2Carefully lower the eggs into boiling water and cook for 8 minutes, then transfer to iced water. This gives a set white and a just-moist yolk.
3. 3Blanch the green beans in boiling salted water for 3-4 minutes, until bright green but still crisp, then plunge into iced water and drain.
4. 4For the dressing, shake the olive oil, vinegar, mustard, garlic, salt and pepper in a closed jar until thick and emulsified.
5. 5Toss the warm potatoes with 2 tbsp of the dressing; they absorb it best while still warm.
6. 6Spread the lettuce over a large platter. Arrange the potatoes, beans, tomatoes, pepper, radishes and onion in groups on top and place the tuna, broken into large chunks, in the middle.
7. 7Peel and quarter the eggs and add them to the platter. Garnish with olives, anchovies and basil, drizzle with the remaining dressing and serve straight away.