Salad niçoise

Method

1. To make the deep-fried anchovies, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)

2. Spread a little of the tapenade onto half of the sage leaves and then lay an anchovy on top. Place 1 sage leaf on top of each anchovy and dip into the whipped egg white. Cook in the deep fat fryer for 1 minute, or until crisp. Carefully remove, drain on a plate lined with kitchen paper, and set aside until needed.

3. To make the salad niçoise, bring a pan of water to a rolling boil. Lower each eggs into the water using a spoon. Set your timer for 6–7 minutes. After this time, remove the eggs from the pan using a slotted spoon, then peel the eggs under cold running water. Set aside.

4. Next boil the potatoes: add them to a pan of boiling, salted water and cook until tender (about 15 minutes). Drain and set aside to cool.

5. Prepare a bowl of iced water on your work surface. Bring a large pan to the boil, add the green beans and cook for 2 minutes. Drain the beans and transfer to the cold water to cool. Drain and set aside.

6. Heat a griddle pan, add the oil to the pan and season the tuna with salt and pepper. Griddle the tuna for 6–8 minutes. Remove from the pan, cover and leave in a warm place to rest for about 5 minutes.

7. Flake the tuna, then add it to a salad bowl along with the blanched green beans, black olives, new potatoes, cherry tomatoes and shredded lettuce.

8. To make the tomato dressing, place the tomato into a bowl and add the garlic, vinegar and oil and mix to combine.

9. To serve, cut the boiled eggs in half. Place the salad niçoise into a serving bowl and dress with the tomato dressing, then garnish with the deep-fried anchovies and the soft-boiled egg halves.