Salade niçoise

Preparation

1. For the dressing, crush the garlic and the 2 anchovy fillets with a pinch of salt on a board with the flat of a knife blade, or in a mortar, to a paste. Stir in the mustard and vinegar, then slowly whisk in the tuna oil. Set aside.
2. Put the potatoes in cold salted water, bring to the boil and simmer. After it has come to the boil, add the beans and cook for 5 minutes, lift them out with a slotted spoon and plunge straight into iced water.
3. Cook the potatoes for another 5 minutes or so until tender, drain and leave to cool. Halve or quarter them, toss with 1 tbsp of the dressing and let them cool completely.
4. In a second pan, boil the eggs in gently simmering water for 7½ minutes, refresh in iced water, peel and halve. Drain the beans.
5. Add the lettuce, beans and olives to the potatoes and gently toss with most of the dressing.
6. Divide among plates, top with the tomatoes and eggs, flake the tuna over in chunks, lay the remaining anchovy fillets on top, drizzle with the rest of the dressing and adjust the seasoning.

Drink with it

• Rosé · excellent match

  Provence rosé or Bandol, dry, well chilled

  Red fruit and fresh acidity carry the tomato, mustard vinaigrette and tuna; the dish and the wine come from the same coast.

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• White wine · excellent match

  Vermentino (Rolle) or Cassis blanc, dry

  Herbal freshness and salty minerality keep pace with the olives and anchovy, and the acidity cuts through the tuna oil.

• Pale lager · good match

  Light lager, well chilled

  Carbonation and a delicate bitterness refresh against the salt and oil without emphasising the vinegar.

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• Tequila blanco · good match

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  The green, peppery agave meets beans and lettuce, while soda and lime keep the salty dish fresh.

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