Salade Niçoise

Ingredients

• 1/4 cup cider vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 2 sprigs of thyme, leaves picked off
• Kosher salt and cracked black pepper
• 8 ounces mixed greens
• 4 eggs, hard-boiled
• 4 small Yukon gold potatoes, boiled and chilled
• 1/3 pound green beans, washed, blanched and chilled
• 8 anchovies
• 2 cans good qualtiy tuna
• A small handful nicoise style olives

Directions

Whisk the vinegar with the olive oil, mustard and thyme, then add kosher salt and cracked black pepper until it tastes right. Cut the hard-boiled eggs into halves, and cut the potatoes and tomatoes into quarters. Toss the greens with some of the dressing and transfer them to a large salad bowl. Coat the potatoes, tomatoes and green beans with the rest of the dressing, then arrange them over the greens. Set an anchovy on each egg half and add the eggs to the salad, then scatter over a small handful of olives. Add the canned tuna wherever there is space, or pile it in the center, and spoon over any dressing that is left. Finish the whole salad with a little more salt and pepper, and serve it with plenty of white wine and crusty bread.