This is a big favourite in our house. I’m a big one on presentation, and because of all the colours, I think it always looks bright and tempting. The walnuts are a rogue ingredient, bearing no authenticity whatsoever, but I think the usually wise natives of Nice have missed a trick here.
100g French beans
8 new potatoes, boiled & sliced – I like Charlotte because they stay together
½ punnet cherry tomatoes, halved
1 Romaine lettuce – other lettuces will do but this one is crispy
2 tins of tuna
1 small tin of anchovies
1 handful walnuts
8 basil leaves
1 handful black olives
Freshly ground pepper
· Place the beans in boiling water. Bring back to boil and simmer for minute. Lift out with a slotted spoon and refresh under cold tap, briefly.
· Boil the eggs in the same water. They should have slightly soft yolks. Sometimes I succeed and sometimes I fail, so I will leave this up to the individual’s theory on boiling eggs. Cool & halve the eggs.
· Mix the lettuce, potatoes, walnuts, tuna, & ½ the tomatoes and toss in the oil and vinegar, then place at the bottom of a wide, shallow salad dish. Scatter the beans, eggs, olives, anchovies, remaining tomatoes and basil as a top layer. Sprinkle with black pepper