Salade niçoise
Ingredients
- 2 garlic cloves, peeled, finely chopped
- 175ml/6fl oz extra virgin olive oil
- 2 tbsp red wine vinegar
- Pinch sea salt
- Freshly ground black pepper
- 4 free-range eggs
- 8 small artichoke hearts, cooked
- 4 very ripe tomatoes, skinned and quartered
- 16 black olives
- ½ cucumber, peeled, sliced
- 4 spring onions, sliced
- Handful fine green beans, topped, tailed, blanched
- 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)
- 1 tbsp freshly chopped chervil
- Small handful fresh basil
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