Fresh, colourful and tasty, the Niçoise salad is a summer staple. It consists of seasonal vegetables, olives, soft-boiled eggs, anchovy fillets and Petrossian white tuna. For an attractive presentation, arrange the elements separately in a large dish and drizzle with vinaigrette.

Preparation: 25 minutes • Cooking time: 20 minutes

Serves 4

• 200g white tuna in olive oil
• 8 anchovy fillets in olive oil
• 200g small potatoes
• 1 yellow pepper
• 200g green beans
• 1 small bunch of radishes
• 1 cucumber
• 4 heirloom tomatoes
• 2 eggs
• 20 black and/or green olives
• 4 tablespoons of olive oil
• Vinegar of your choice
• Fleur de sel, freshly ground pepper

Method

1. Steam the small potatoes for 15 to 20 minutes and the green beans for about 12 minutes.
2. At the same time, cook the eggs for 7 minutes.
3. Cut the peppers into thin strips, the radishes into 2 or 4 pieces depending on their size, the tomatoes into thin wedges and the cucumber into thin slices.
4. Once the potatoes and beans are cooked, run them under cold water to stop cooking, then drain and set aside.
5. Do the same for the eggs, and remove the shells.
6. Crumble the tuna and drain the anchovies.
7. Make the dressing by mixing olive oil, vinegar, salt and pepper.
8. Arrange the potatoes, green beans, pepper, radishes, cucumber, tomatoes, eggs, tuna, anchovies and olives in a dish.
9. Drizzle with vinaigrette and serve immediately.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira