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The composed salad from the French Riviera with tuna, waxy potatoes, green beans and jammy eggs under a sharp mustard dressing. A full lunch in one bowl.
Cut the 400 g potatoes into 3 cm chunks and simmer in salted water for 12 to 15 minutes until a knife slides in easily. Lift them out and keep the water on the heat.
Drop the 250 g green beans into the same water for 4 minutes until bright green and just tender, then plunge them into cold water so they keep their colour.
Lower the 4 eggs into boiling water and cook for 9 minutes for a set white and a barely soft yolk. Cool them under running water, peel and halve.
Whisk the dijon mustard, the 30 ml red wine vinegar and the finely chopped shallot with the salt and pepper, then pour in the 75 ml olive oil in a thin stream until it thickens.
Tear the romaine into a wide bowl, add the potatoes, beans, halved cherry tomatoes, the 250 g drained tuna in chunks and the olives, pour the dressing over and turn everything together with your hands until the leaves are coated and the components are mixed through.
Tip it onto a platter in a loose pile, tuck the halved eggs in among the leaves, lay the anchovies over the top if using and scatter the torn basil.
