Niçoise salad

Method

1. Put the eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into cold water and leave to cool.
2. Meanwhile, place the potatoes in a pan of cold salted water, bring to the boil, then simmer for 10 minutes until tender, adding the beans for the last 2 minutes of cooking. Drain and refresh the beans in cold water. Leave the potatoes until cool enough to handle, then slice in halves or quarters, if large.
3. To make the dressing, whisk the wine vinegar and mustard with the crushed garlic, season with a pinch of sugar, sea salt and black pepper, then gradually pour in the oil, whisking until thick.
4. Peel the eggs and cut into quarters. Put the lettuce leaves in a bowl with the sliced egg, potatoes, beans, anchovies, olives and parsley. Pour over the dressing, mix carefully, then serve.