Salade (almost) Nicoise

Another almost classic French recipe, so very popular around the world. Maybe even the most popular French salad there is. The Nicoise salad. Created by the famous Auguste Escoffier and later updated by the mayor of Nice. There is not just one recipe, as you can add a few things on your way, but no matter what it is, you start with wild lettuce, such as purslane or maybe some arugula, or a mixture of small lettuce leaves. You serve it with olive oil, mixed with salt and pepper, but never vinegar. In addition to tuna, eggs, tomatoes, and cucumbers, usually one might add some artichokes, olives, and anchovies, but never ever other boiled ingredients like potatoes or beans, or anything else. Like I did, because I just love beans in this salad, I really do.

200 g haricots
140 g lettuce (mesclun or purslane or even a bit of arugula)
4 medium tomatoes, cut into quarters
24 slices of cucumber
4 boiled eggs, cut into half or quarters, as you desire
240 g best canned tuna you can get
a bit of basil leaves

sauce:
approximately 20 ml mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

Boil water, and when it is bubbling, add salt and haricots and boil for 2-3 minutes. Drain and put right away in ice-cold water (if you have ice in it, even better), as it stops cooking and leaves the beans crispy. Set aside and let them cool.

In a bowl, mix oil with salt and pepper, making it a bit saltier than you would think is ok, as it will dilute with all of the vegetables.

Arrange salad leaves on four plates, top with tomatoes, cucumbers, tuna, and eggs. Drain beans and pat them dry and place on a salad. Pour over oil and top with basil leaves. Serve.