Bryan Webb's Nicoise Salad
This recipe serves eight people, but if you want to make a bigger batch to bring along to your get-together, just double the quantities.
2 round or head of little gem lettuce
2 big handfuls of rocket leaves
24 new potatoes, boiled and cut in half
6 ripe tomatoes, quartered
32 black olives, stones removed
40 fat pink anchovies
2 large handfuls of green beans, topped and tailed, boiled in salted water, refreshed in cold water and drained
For the dressing:
4tbs red wine vinegar
8 cloves of garlic, peeled and chopped
350ml extra-virgin olive oil
Salt and pepper
Make the dressing by whisking together the vinegar, salt, pepper and garlic in a bowl. Continue whisking, adding the oil in a thin stream until amalgamated.
Boil the eggs for six minutes, drain and refresh in cold water. Peel and cut into quarters.
Carefully wash and dry the lettuce and rocket.
To assemble, pop your lettuce and rocket leaves into a large bowl and add the rest of your ingredients on top: get creative! Spoon the dressing over the salad and enjoy!