Salade Nicoise recipe

• 400 g (14.1oz) fresh tuna
• 8 fresh, cooked anchovies
• 4 eggs
• 1 handful carrot leaves
• 1 handful beetroot leaves
• 1 handful celery leaves
• 1 handful lettuce
• 100 g (3.5oz) black olives, chopped
• 1 pinch salt & cracked black pepper to season
• 150 ml (5.3fl oz) rapeseed oil
• 50 ml (1.8fl oz) white wine vinegar
• 1 tsp honey
• 1 tsp wholegrain mustard
• 1 thinly sliced radish

1. For the salad dressing: a good rule to follow for salad dressing is 3 parts oil to 1 part vinegar.
2. In a bottle, pour rapeseed oil, white wine vinegar, honey, mustard and a pinch of salt & pepper, shake.
3. Wash the salad leaves and pat them dry.
4. If you like a lot of salad, add a few lettuce leaves too.
5. Place 4 eggs in simmering water for 7 minutes, then transfer to cold water for a few minutes, to stop them cooking.
6. A great trick for peeling eggs more easily, is to crack the shells and then put them back into the cold water for 2 minutes, before peeling.
7. Season your tuna with salt and cracked black pepper.
8. Then, in a hot pan, sear your tuna on all sides ... its wonderful served pink (it will need no more than 1 minute on each side).
9. For variety, you could use mackerel when its in season, instead.
10. Toss your salad leaves in a bowl with a drizzle of salad dressing, then assemble on plates.
11. 1/4 the boiled eggs and place them, the anchovies, the thinly sliced radish and the olives on the leaves.
12. Slice the tuna and lay gently on top.

tuna, anchovies, eggs, handful carrot, handful beetroot leaves, handful celery, handful lettuce, black olives, salt, white wine vinegar, honey, wholegrain mustard, radish

Taken from www.lovefood.com/guide/recipes/21881/salade-nioise-recipe (may not work)