How to Make Salad Nicoise

Although this layered salad is usually served as a first course, it also makes a fabulous light lunch dish. Soak 6 to 8 anchovy fillets in some milk. Boil together until just tender 200g trimmed and sliced green beans, and half a seeded and diced red pepper. In the meantime, slice half an onion into rings, and skin and slice 2 medium tomatoes, and pare and slice a ¼ English cucumber very thinly. Drain and flake on 200g can of tuna in oil. Layer the beans, red pepper, tuna, onion, tomato slices and cucumber in a flattish bowl. For the delicious dressing, all you have to do is whisk together with a fork 60ml olive oil, 15ml tarragon vinegar, 1ml each of salt and paprika, 1 large clove crushed garlic, 10ml rinsed and chopped capers, a pinc h of sugar, 30ml chopped parsley, and 6 fresh, chopped basil leaves. Pour the dressing over the salad and top with the drained anchovies, a few black olives, and some sliced hard-boiled eggs. Chill and serve with hot with French bread.