Name: SALAD NICOISE
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 4.00 eggs hard-boiled; 1.00 garlic cloves, crushed; 2.00 lettuce; 250.00 g green beans halved, blanched; 1.00 cucumber halved, thinly sliced; 300.00 g plum tomatoes quartered; 1.00 red pepper deseeded and thinly sliced; 1.00 red onion halved and thinly sliced; 50.00 g olives black pitted; 8.00 anchovy fillets; 2.00 tuna tinned in oil; 75.00 ml olive oil extra virgin; 1.00 lemon zest and juice; 15.00 ml yoghurt plain; 0.00 sea salt and freshly ground black pepper

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Ingredients (15)

4.00	eggs — hard-boiled
1.00	garlic — cloves, crushed
2.00	lettuce
250.00 g	green beans — halved, blanched
1.00	cucumber — halved, thinly sliced
300.00 g	plum tomatoes — quartered
1.00	red pepper — deseeded and thinly sliced
1.00	red onion — halved and thinly sliced
50.00 g	olives — black pitted
8.00	anchovy fillets
2.00	tuna — tinned in oil

DRESSING

75.00 ml	olive oil — extra virgin
1.00	lemon — zest and juice
15.00 ml	yoghurt — plain
0.00	sea salt and freshly ground black pepper

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Method:

Shell and quarter the boiled eggs.
Rub the inside of a large salad bowl with the crushed garlic.
Line the bowl with the lettuce leaves and add the blanched beans, sliced cucumber, tomato quarters, pepper slices, onion, olives and anchovies.
Flake the tuna into fairly large chunks and add to the salad with the egg.
DRESSING
Whisk together the olive oil, lemon juice and yoghurt.
Season with salt and pepper to taste and pour over the salad. Mix well.