Salade Niçoise

For the salad, rinse potatoes and cook in a pot of boiling water for about 25 minutes.

Rinse beans, trim and halve as needed. Cook for about 10 minutes in a pot of boiling salted water, drain and rinse immediately with cold water. 

Heat broth in a pot.

Drain potatoes, peel, cut into 0.5 cm (approximately 1/5 inch) thick slices, place in a bowl and pour still hot broth over potatoes. Let soak about 1 hour.

Boil eggs in a pot of boiling water until hard, remove from the pot, peel and cut into quarters. Blanch tomatoes for a few seconds, peel, quarter and remove seeds. Rinse lettuce, trim, spin dry and tear into bite sized pieces.

Drain tuna.

Peel garlic and rub a salad bowl with cloves, line bowl with lettuce, cover with marinated potato slices, then add green beans, tuna, tomatoes and eggs. Finally, cover with olives, capers and anchovy fillets.