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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="#">
<img
src="Images/CD565888-DC60-49CE-A993-239FDE656982/BCC5593A-81AB-4AC5-AD76-5E20B241FF79.jpg"
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<!-- Name -->
<h1 itemprop="name" class="name">Fish-free salad niçoise</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">0 min.</span>
<b>Cook Time: </b><span itemprop="cookTime">0 min.</span>
<b>Difficulty: </b><span itemprop="difficulty">Easy</span>
<b>Servings: </b><span itemprop="recipeYield">4</span>
<!-- Source -->
<b>Source: </b>
<span itemprop="author">River Cottage Veg Everyday (pg. 85)</span>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>500</strong>g new potatoes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>200</strong>g French beans, cut into roughly 3cm lengths
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> large eggs, at room temperature
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2-3</strong> Little Gem or similar lettuces
</p>
<p class="line" itemprop="recipeIngredient">
A handful of small black olives
</p>
<p class="line" itemprop="recipeIngredient">
About 12 large basil leaves, torn (or use small ones whole)
</p>
<p class="line" itemprop="recipeIngredient">
Sea salt and freshly ground black pepper
</p>
<br />
<p class="line" itemprop="recipeIngredient">
<strong>DRESSING:</strong>
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> small garlic clove, crushed with a little
coarse sea salt
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> tbsp olive oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp cider vinegar
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tsp Dijon mustard
</p>
<p class="line" itemprop="recipeIngredient">A pinch of sugar</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<div class="descriptionbox">
<h3 class="subhead">Description</h3>
<div itemprop="description" class="description text">
<p>
Without any tuna or anchovies, I guess you might upset the good
people of Nice a bit with this one, but it is an exceptionally
delicious and substantial salad - with plenty going on. I like to
cook the eggs so they are hard-boiled but with the yolk still
quite soft and sticky.
</p>
</div>
</div>
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
You can cook small new potatoes whole, but cut any larger ones in
half or smaller, so they're all roughly the same size. Cover
with cold water, add salt and bring to the boil. Reduce the heat
and simmer for 8-12 minutes until tender, adding the beans for the
last 4 minutes. Drain, tip into a bowl and leave to cool.
</p>
<p class="line">
To cook the eggs, bring a pan of water to the boil. Add the eggs,
return to a simmer, then cook for 7 minutes. Lightly crack the
shells and run the eggs under cold water for a minute or two to
stop the cooking, then leave to cool. Peel and quarter the eggs.
</p>
<p class="line">
To make the dressing, put all the ingredients into a screw-topped
jar, seasoning with salt and pepper, and shake until emulsified.
</p>
<p class="line">
Halve, quarter or thickly slice the cooked potatoes. Put them back
with the beans, add some of the dressing and toss gently together.
</p>
<p class="line">
Separate the lettuce leaves and gently toss in a bowl with a
little of the dressing. Arrange the lettuce, potatoes and beans on
a serving platter and distribute the olives and eggs over the
salad. Scatter with torn basil, trickle over the remaining
dressing and grind over some pepper.
</p>
<p class="line">Serve straight away, with bread.</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
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