Rachel's Nicoise Salad

2 large tins of tuna
Anchovy fillets
4 large eggs
1-2 butterhead lettuce

200g small new potatoes
200g French beans, topped and tailed
Black olives

For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
Salt and pepper

Directions:
1. Boil the potatoes until tender.
2. Whilst the potatoes are boiling, start preparing the salad by layering the bottom of your serving bowl with lettuce.
3. In a separate pan of boiling water, add the eggs and simmer for 5 mins (soft boiled) or 7 mins (hard boiled). Drain and rinse under cold water to stop them cooking. Peel and set aside.
4. Add the French beans to the boiling potatoes about 5 mins before the potatoes are done.
5. Drain the tuna - you can reserve some of the oil for the dressing if you like (for extra fishiness). Make the dressing by whisking the above ingredients together.
6. Cut the potatoes in half and distribute over the lettuce leaves, followed by the beans. Pour on half of the dressing. Then add the flakes of tuna and the anchovies with a little more dressing, and finally the eggs (cut in half), olives and remaining dressing.

Eat in the sun with a glass of riesling!
(or alternative low calorie, non-alcoholic beverage...) ;)