Hard boil the eggs in your usual way OR Put the eggs in a small saucepan and cover with cold water. Bring to the boil over a HIGH heat. When boiling, put the lid on the pan and switch off the heat, but leave the pan on the hotplate for 10 minutes. After 10 minutes, put the eggs into a bowl of cold water and leave for a further 10 minutes
Boil or steam the potatoes for about 15 minutes until tender
Trim the beans, cut in half and steam for 5-10 minutes until just tender
Wash and dry the salad vegetables as necessary
De-stone the olives if necessary
Chop the parsley
For the vinaigrette dressing:
Put all the ingredients in a screw-top bottle and shake vigorously. Shake before use every time
For the Salade Niçoise:
Trim the spring onions and cut into ¼-½ cm rounds
Take the shells off the eggs and cut each one lengthwise into 8 pieces
Cut the potatoes into similar size pieces
Halve the tomatoes
Drain the tuna and break up slightly with a fork
Drain the anchovies and cut lengthwise into thin strips
Arrange the lettuce leaves in the base of the salad bowl and sprinkle a little vinaigrette over them. Arrange the onions, potatoes, and beans and cover with more dressing
Top that with the eggs, tuna, and tomatoes and dressing
Finally, arrange the anchovies on the top and dot the olives around
Sprinkle with parsley and more dressing (note that you might not need all the dressing)