Classic and fresh – Salad Niçoise

2 large, ripe truss tomatoes

salt

1 clove garlic, peeled and halved

1 small local cucumber, peeled, seeded, and sliced

2 spring onions, peeled and thinly sliced

1/2 cup (90g) peeled broad beans, only if you can find them fresh, otherwise omit or add cannellini beans

1/3 cup (55g) small black olives, pitted or unpitted

One head of baby coss lettuce, torn or shredded

3 hard-boiled eggs

6 tablespoons or 90ml extra-virgin olive oil

2 tablespoons chopped fresh basil or flat-leaf parsley

freshly ground black pepper

3-4 anchovy filets, cut into thin strips lengthwise, or a 180g tin of tuna

Rub the clove of garlic all over the insides of a wooden salad bowl.

Cut the tomatoes into wedges and put them in a colander. Sprinkle them with salt, and let them drain for a few minutes while you finish the salad. Add the cucumber, onions, broad or cannelloni beans, olives, and lettuce to the bowl.

 Peel and cut the eggs into wedges. Mix the olive oil with the herbs and a bit of salt and pepper. Add the tomatoes to the bowl and toss most of the dressing with the salad, reserving a bit to drizzle over the eggs.

If using tuna, toss that with the salad as well. Season with additional salt, if necessary. Place the eggs on top of the salad and drape the anchovy strips over the eggs. Pour the remaining dressing over the eggs.