Jean Christophe Novelli's Nicoise salad recipe

• 50 g (1.8oz) Tuna Steak per Person
• 12 Baby New potatoes
• 300 g (10.6oz) Green Beans
• 2 Tomatoes
• 4 Eggs (hard-boiled)
• 0.5 Pepper
• 4 Baby Gem Lettuces
• 16 Black Olives
• 8 Anchovy Fillets
• 0 Good French vinaigrette to dress
• 10 ml (0.4fl oz) White Wine Vinegar - To make your own dressing
• 100 ml (3.5fl oz) Olive Oil or Rapeseed - To make your own dressing
• 1 tsp Dijon Mustard - To make your own dressing
• 2 sprigs of fresh thyme
• 0 Sea Salt & Cayenne Pepper - To make your own dressing
• 0 Chervil (chopped) - To dress

1. Wash the baby potatoes and cook in salted water for 10 minutes and check they're ready with a paring knife.
2. Prepare the green beans and cook to al-dente in boiling water, cut out the green stalk from the tomatoes and chop each into six pieces
3. Deseed and slice the pepper, shell the hard-boiled eggs and halve lengthways, and chop the anchovies.
4. If the olives have stones, halve and remove, and then mix the salad ingredients together.
5. Heat a skillet until very hot - season the tuna steaks with olive oil, salt and pepper.
6. Cook on the skillet to mark the flesh for approx.
7. 2 minutes on both sides (longer if you prefer your tuna wellcooked).
8. Remove the tuna from the skillet and arrange on the top of the salad
9. To make the dressing, pour the vinegar into a bowl and add the salt, cayenne pepper, Dijon Mustard and gradually add the olive oil with a little whisk.
10. Check seasoning before dressing the salad

new potatoes, green beans, tomatoes, eggs, pepper, gem lettuces, black olives, vinaigrette, white wine vinegar, olive oil, thyme, salt, chervil

Taken from www.lovefood.com/guide/recipes/11305/jean-christophe-novellis-potato-salad (may not work)