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four
Easy
By Jill Dupleix
Published 1998
Based on the ancient Niçoise pissala, a paste of ground anchovies, this dish goes beyond the Niçoise salad, using green beans, fried tomatoes and a coddled egg. The two-minute egg that actually takes thirty minutes is a great little trick in its own right to use for all sorts of salads.
Place eggs in a pan of simmering water and boil for 3 minutes. Remove from water and allow to cool for 30 minutes.
Pound 4 of the anchovy fillets to a paste. Add vinegar and pepper, and whisk in the olive oil until dressing thickens.
Cook green beans in simmering, salted water for 3 minutes. Drain, cool under cold running water and set aside. Slice each tomato into 2 large discs