Heat up a frying pan to a medium heat with oil and a clove of crushed garlic. Add the potatoes, season with salt and thyme(optional). Fry potatoes until golden and cooked through.While the potatoes are frying, heat up a medium sized pan with butter and a clove of crushed garlic, add the green beans and fry until just undercooked (must still have a crunch). Set aside.Keeping a close eye on the potatoes, get a pot of water on the boil. When the water starts boiling, add the eggs being very cautious and boil them for 5 minutes. After 5 minutes, take the pot off the heat, let the eggs sit in the hot water for another minute and run eggs under cold water stopping the eggs from cooking. Let eggs sit in the cold water until ready to peel.By now the potatoes should be ready, place them on a paper towel and set aside. Add the tomatoes to the pan the potatoes were in and cook for a few seconds, seasoning them with salt & pepper. Set aside.If you are using fresh tuna, season with salt and pepper. Heat up a frying pan with some olive oil to a smoking heat. Sear the tuna for a few seconds on each side. Slice into thin slices and set aside.For the dressing, finely chop the olives and anchovies. Place in a bowl with the remaining ingredients apart from the olive oil. Slowly add the olive oil while mixing and at the end and season to taste.Assemble the salad in layers, starting by covering the base of the serving dish with the dressing. Layer equal parts of each ingredient on top of a single bed of cos lettuce and a few dollops of your dressing. Repeating that until you have a nice tower of delicious nicoise salad.Tips:1. Soft boiled eggs are vital! they form part of the dressing.2. Assemble the salad in layers!!Recipe reprinted with permission of Braam's Bite. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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