Salade niçoise

Method

1. 1 Boil potatoes for 15 minutes until tender, boil green beans for 4 minutes, then immediately transfer them to ice water to keep them green.
2. 2 Boil the eggs for 9 minutes, peel them, and cut them into wedges.
3. 3 Cut the tomatoes into wedges, julienne the bell peppers, tear the lettuce, and arrange them on a large plate.
4. 4 Whisk olive oil with wine vinegar, salt, and pepper to make a vinaigrette.
5. 5 Arrange the canned tuna, eggs, black olives, and salted anchovies on top of the salad.
6. 6 Pour the vinaigrette dressing over the eggs just before serving, mixing gently to avoid breaking them.