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Nicoise Salad
serves two as a main meal, or four to six people as a side dish

1 small Cos lettuce or similar, washed, drained and chopped
3 eggs, hard-boiled for 6 minutes
1 punnet cherry tomatoes
6 anchovies
2 teaspoons small capers
300g canned tuna
2 tablespoons small olives
3-4 baby potatoes
200g baby beans
fresh parsley, chopped

2 tablespoons olive oil
1 tablespoon white wine vinegar
black pepper, freshly ground
1 teaspoon French tarragon, fresh or dried

Arrange the chopped lettuce on a large, white platter. Cut the
hard-boiled eggs and the tomatoes into halves and place them around
the platter on the lettuce. Add the anchovies, capers (which have
been rinsed in fresh water to remove brine), tuna and olives to
the salad, spreading them around evenly. Boil the baby potatoes
until they're just cooked, then cut them into quarters. Plunge the
baby beans into boiling water, boil for 2-3 minutes, then refresh
them in chilled water to keep them bright green and slightly crunchy.
Make the dressing by combining all the dressing ingredients in a
medium bowl. Add the potatoes and beans to the dressing and toss
gently. Carefully arrange the dressed potatoes and beans in a star
pattern over the salad, and spoon the rest of the dressing over
the salad leaves. Garnish with chopped parsley and freshly ground
black pepper.

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