Salade Nicoise

• 4 eggs
• 1 head Boston lettuce
• 8 small cooked artichoke hearts (such as those sold in jars from Italy)
• a handful of haricots vert or slender green beans, trimmed, boiled briefly, refreshed, and drained
• 12 small new potatoes, peeled, boiled, and drained
• 4 very ripe tomatoes, peeled and quartered
• 16 black olives
• 1 heaped tbsp capers, drained
• 1 small red onion, peeled and thinly sliced
• 1 small bunch of flat-leaf parsley, leaves
• Coarsely chopped anchovies (allow 5 per person, or more if desired)
• Sea salt and black pepper
• 2 tbsp red wine vinegar
• a generous pinch of sea salt black pepper
• 2 garlic cloves, peeled and finely chopped
• 3/4 cup extra virgin olive oil

1. First, make the dressing by mixing together the vinegar, salt, pepper, and garlic.
2. Whisk well, then pour in the oil in a thin stream.
3. Set aside.
4. Put the eggs in a saucepan of cold water, bring to the boil, and cook for 5 minutes.
5. Refresh under cold running water for 5 minutes, then peel and quarter lengthways.
6. Find either a round, shallow terracotta or white porcelain dish and arrange attractively all the salad ingredients, starting with a bed of lettuce.
7. The arrangement is entirely a matter for you, though I think the two final ingredients should be a scattering of parsley and the anchovies in a crisscross pattern over the surface.
8. Season discriminately with salt and generously with pepper.
9. Give the dressing a final whisk, and spoon over the surface.
10. Eat immediately with some crusty bread.

eggs, boston lettuce, hearts, haricots vert, potatoes, very ripe tomatoes, black olives, capers, red onion, parsley, anchovies, salt, red wine vinegar, generous, garlic, extra virgin olive oil

Taken from www.cookstr.com/recipes/salade-niccediloise (may not work)