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Salade Niçoise For the Salad 5-6 medium tomatoes, sliced and gently salted 1 small head of lettuce, preferably a soft lettuce, such as Bibb or Boston 12 radishes, sliced 1 small cucumber, peeled, seeded, and sliced 3/4 cup (110g) peeled fava beans, or 8-10 very small artichokes, trimmed and very thinly sliced 1/2 cup (70g) black olives, Niçoise or oil-cured, pitted or unpitted 4 hard-cooked eggs, peeled and quartered (see note after recipe) 5-6 anchovy filets, cut into thin strips lengthwise, or a 6 ounce (180g) tin of tuna 4 spring onions or 6 scallions, trimmed to just use the white and light green parts, thinly sliced, or 1/2 small red onion, peeled and thinly sliced freshly ground black pepper For the vinaigrette 3 tablespoons red wine vinegar 1/2 teaspoon kosher or sea salt 1/2 cup (125ml) extra-virgin olive oil 10-12 leaves fresh basil 2 small cloves garlic, peeled and minced In a small bowl, sprinkle a little salt over the tomato slices and let stand 10 minutes
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