Niçoise Salad

INSTRUCTIONS

• 1
  Clean the potatoes with a brush or peel them, leave smaller potatoes whole, cut larger ones into quarters, put them in a pot, pour boiling water over them, add 2 to 3 teaspoons of salt and cook for 10 minutes. While cooking, prepare the green beans - rinse them, cut off both ends of the pod, remove any side strings, and cut them in half. After 10 minutes of cooking, add the green beans to the potatoes and cook for another 8 minutes. Drain the cooked potatoes and green beans and rinse with cold water.
• 2
  Boil the eggs separately until hard-boiled.
• 3
  Rinse and dry the lettuce and tomatoes. Tear the lettuce into smaller pieces, cut the tomatoes in half.
• 4
  Place the lettuce at the bottom of a bowl or serving plate, add the potatoes cut in halves or quarters, green beans, tomatoes, olives, eggs cut lengthwise into quarters, crumble the tuna on top, and lay whole anchovy fillets.
• 5
  Finally, pour the dressing over.

DRESSING INSTRUCTIONS

• 1
  Put all the ingredients in a bowl, add salt and pepper to taste, and whisk until well combined and the dressing slightly thickens.