While this take on a niçoise retains all the simplicity of the original, it injects extra flashiness with the preposterously delicious tonnato sauce. Drape some extra anchovies over this if you’re one of those anchovy types.
Serves 4
eggs 4 small
small new potatoes 300g, halved
green beans 300g, topped
tonnato sauce 1 batch (see recipe below)
cherry tomatoes 300g, halved, or 3 ripe medium tomatoes, cut into chunks
cucumber 1 small, halved lengthways, deseeded and cut into chunks
black olives 60g, pitted
extra virgin olive oil for drizzling
salt and pepper
