CLASSIC NICOISE SALAD

In a saucepan boil the new potatoes in water till tender and drain well. Allow to cool before quartering

Prepare the green beans by removing the string

In the same saucepan blanch the beans in boiling water for 1 minute then immediately refresh in cold running water. Set aside

Boil the eggs in a saucepan just covered with cold water for 6 minutes, remove from heat and run under cold water immediately. Allow to cool before peeling and quartering

Finley chop the Italian parsley and peel and finely chop the garlic and set aside

Peel and finely slice the red onion and set aside. Halve the tomatoes and roughly chop the anchovies. Set aside

To make the vinaigrette, combine the extra virgin olive oil, the red wine vinegar, Italian parsley, garlic and salt and pepper in a jar with a tight fitting lid and shake well to combine. Set aside until needed

In a large bowl mix all the ingredients together gently and place them on a large platter

Drizzle over the vinaigrette and serve