Nicoise Salad

For the salad: Rinse beans, trim ends and cook in plenty of salted boiling water for about 6 minutes. Rinse with cold water and drain. Cut fennel bulb in half and remove stalk. Rinse and cut into strips. Peel onions and cut into thin rings. Rinse tomatoes, pat dry and cut into wedges. Rinse lettuce, spin dry and tear into bite-sized pieces. Peel eggs and cut into wedges. Peel potatoes and dice. Combine all salad ingredients, except eggs and olives, in a large bowl.

For the vinaigrette: Heat 2 tablespoons of olive oil in a pan and saute garlic and let cool. Mix remaining ingredients for vinaigrette with garlic, add oil and toss salad with dressing. Arrange salad on plates.