Salade Niçoise
The art of poaching eggs really deserves its own post some time. But what better role for a good poached egg (post-asparagus season, anyway) than as the proverbial cherry topping a salade Niçoise? a dozen or so runner beans (or other green beans)
some lettuce leaves
a couple of potatoes
tuna steak, tinned
an egg
a handful of good olives
some anchovies (optional)
some fresh parsley
mustard
mayonnaise
Cut up the runner beans, then steam or blanch. Fry the potatoes (boil them first if you’re in a hurry). Make a dressing of mustard, mayonnaise, olive oil, lemon juice and pepper. Layer the lettuce on a plate, top with the crispy potatoes, runner beans, tuna, olives and anchovies, and spoon over the dressing. Poach the egg (or boil), place on top, and sprinkle with parsley.