Delia Smith's Salade Nicoise

This is a favourite summer lunch dish in our house, served with garlic bread, but it also makes a nice refreshing and light first course.

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   First arrange the lettuce leaves around the base of a large salad bowl and sprinkle on a little vinaigrette dressing with garlic and herbs. Then arrange the tomatoes and cucumber in layers with a little more dressing, then add the onion, slices of potatoes and French beans.
   
   Now place the quartered hard-boiled eggs on top with the tuna fish, which should be broken up into chunky flakes.
   
   Finally, decorate the salad with the strips of anchovy fillet, making a latticed effect (or whatever you like), then sprinkle on the black olives, the fresh chopped parsley and the rest of the dressing. Serve as soon as possible.
   
   Vinaigrette dressing with herbs
   
   I like to start off with a pestle and mortar: first of all crush the flakes of rock salt to a powder, then add the peeled clove of garlic and pound that together with the salt - which will immediately bring out its juices and turn it into a smooth paste.
   
   Next, add the mustard powder, vinegar and some freshly milled pepper, and mix thoroughly until the salt dissolves. Then add the olive oil and pour everything into a screw-top jar and shake vigorously to get it thoroughly blended.
   
   Add a teaspoon each of fresh chopped chives, tarragon, parsley, basil, chervil or mint (or half a teaspoon of oregano or thyme) or whatever herbs you have to hand.
   
   Chop the herbs small and stir into the vinaigrette: it will look rather thick but will spread itself out beautifully once you toss it into the salad.