Salade Nicoise by Laura Calder

Serves 2

A) For the dressing:
1/2 clove garlic, minced
1 tsp tarragon vinegar
1/2 tsp Dijon mustard
1/4 cup mild olive oil, or half olive oil and half peanut oil
Lemon juice, to taste if needed
Salt and pepper

B) For the salad:
10 leaves from a head of lettuce
6 fresh basil leaves, shredded
6 cherry tomatoes, halved
6 red baby potatoes, boiled until tender, and sliced
110 gm green beans, blanched in salted water, refreshed and drained
3 baby artichoke hearts, cooked and quartered
1 very small purple onion, sliced finely and separated into rings
A handful of Nicoise olives
2 hard-boiled eggs, quartered
3 or 4 anchovies
Fleur de sel and freshly ground pepper

Method:
1. To make the dressing, whisk together garlic, vinegar and mustard in a bowl. Whisk in the oil, adding it in a thin stream. Taste and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper
2. Toss the lettuce together with a little bit of the dressing and shredded basil. Arrange on a platter and then do the same for each vegetable. Once all the vegetables are dressed and arranged on the serving dish, scatter the onions and olives over them. Arrange the eggs on top, season with salt and pepper and serve!