Salad Nicoise with home-made vinaigrette

This easy-to-prepare Provencal salad originated from Nice, South of France.

Ingredients (serves 2):
150g coral lettuce leaves, washed and drained
100g fine French beans (blanched in boiling water for 3 minutes, dipped into cold water and drained)
180g (1 can) tuna chunks in oil
100g cherry tomatoes, sliced
12 olives (mixture of green and black)
1 red onion, diced
2 hard-boiled eggs, cut into wedges
6 anchovy fillets (optional)

Vinaigrette:
1 clove garlic, minced
2 tsp dijon mustard
2 tbsp vinegar or lemon juice
125ml Extra Virgin olive oil

Method:
1. To make the vinaigrette, whisk together garlic, mustard and vinegar/lemon juice. Add the olive oil slowly, and whisk until smooth. Set aside.
2. Place lettuce leaves on the bottom of a plate. Top with beans, tuna, tomatoes, olives, red onions, eggs and anchovy (optional).
3. Drizzle vinaigrette over the salad and serve.

Recipe source: Today newspaper