This classic Provençal salad explodes with flavor and is also a powerhouse of valuable nutrients: the tuna and anchovies provide protein and are a rich source of omega-3 fat, the olives and olive oil supply heart-healthy monounsaturated fat, the eggs provide protein and vitamins, the potatoes provide energy-giving carbohydrates, as well as plenty of potassium and fiber, and the salad vegetables add more fiber as well as a healthy dose of phytochemicals and antioxidants. Talk about good food that's good for you!

2 small potatoes—peeled and cut into bite-size cubes

16 green beans—ends trimmed and halved

4 cups butter lettuce leaves—washed and dried

14 oz (420g) canned light meat tuna in olive oil—drained and broken into chunks

2 tomatoes—cut into wedges

¼ red onion—thinly sliced and separated into rings

4 anchovy fillets—halved lengthways

3 eggs—hard-boiled, peeled and quartered

16 black olives (Niçoise are ideal)

3 tablespoons extra virgin olive oil

2 tablespoons red or white wine vinegar

1 clove garlic—minced (crushed)

½ teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

STEAM the potatoes for until tender (around 8-10 minutes), adding the beans for the last 5 minutes of cooking, then set aside to cool. ARRANGE the lettuce, potatoes, beans, tuna, tomatoes, onion, anchovies, eggs and olives on a serving platter. PLACE the remaining ingredients in a small jar with a screw-top lid and shake to combine. POUR the dressing evenly over the salad to serve.

Variation: For a more opulent version, you can poach or grill fresh fillets of salmon or tuna, allow to cool, and cut into cubes to replace the canned tuna.

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