Summer salads: Salad niçoise recipe

The anchovies have been blended into the dressing with the capers so they act like a seasoning for the whole salad. Serves 4 8 new potatoes 200g french beans, trimmed (or sliced runner beans) 4 eggs 12 cherry tomatoes, halved 8 artichoke hearts, cooked and quartered 3 little gems, washed 2 tbsp small black olives 200g tuna chunks in oil, drained For the dressing Juice of 4 ripe tomatoes, squeezed and sieved 2 tbsp red wine vinegar 2 tsp capers 1 garlic clove, crushed 4 anchovy fillets Small bunch of basil leaves 75ml extra virgin olive oil Salt and pepper 1. Blend the ingredients for the dressing in a food processor (you can use some of the oil from the anchovies or tuna). Season well. 2. Wash the new potatoes and cook them in salted water for 20 minutes. Drain, cool and cut into halves or quarters. 3. Cook the beans in salted water for 5 minutes until slightly squeaky. Drain and cool. 4. Boil the eggs for 5-6 minutes, cool quickly, peel and quarter. The yolks should be a little squidgy still. 5. Separate the leaves from the little gem and arrange in a serving dish, ripping up the larger leaves. 6. Toss the tuna chunks, cherry tomatoes, french beans, artichoke hearts and potatoes in the dressing. Transfer to the serving bowl and combine gently with the little gem. 7. Top with the quartered eggs and olives and sprinkle with shredded basil.