Salade Nicoise

In a small bowl, sprinkle a little salt over the tomato slices and let stand 10 minutes.

In the meantime, get a big pot of salted water boiling. Add the green beans and blanch until just tender. Remove using a spider or tongs (saving the water) and refresh in cold water.

Bring water to a boil again and add the potatoes. Boil until tender. Drain and leave to cool down. Slice into halves.

Cooking the eggs: Start with room temperature large eggs. Bring a small pot of water to a boil. Reduce the heat to a simmer and gently lower the eggs in with a spoon. For jammy eggs simmer gently for 7 mins. For hard-boiled simmer gently for 9 mins. Remove the eggs from the water and plunk them into a bowl of iced water. Shell the eggs and cut into halves or quarters.

 Wash and dry the lettuce. Place the leaves in a salad bowl or on a serving platter.

Arrange the beans, potatoes, cucumber slices, tomatoes (drain away any liquid the tomatoes may have exuded), tuna chunks, olives and eggs over the lettuce. Place the chopped anchovies over the eggs. Garnish with herbs.

Serving the salad: You can either dress the salad before serving (do so just before sitting down to eat, a dressed salad goes limp very quickly uneaten), or serve the salad undressed and let guests add their own dressing. If you dress the salad beforehand, add some freshly ground pepper when you do. If not, have a grinder handy at the table.