One of the most important parts of a Niçoise salad is its presentation. It's a composed salad, so the elements are artfully arranged on a serving plate rather than just tossed together.
500g kipfler potatoes, scrubbed, not peeled
250g green beans, topped
1 store-bought roast chicken
3 hard-boiled eggs, quartered
⅔ cup green olives, pitted and sliced
1 cup mixed cherry tomatoes and halved large tomatoes
5 anchovies, halved lengthwise
50ml white wine vinegar
3 tsp Dijon mustard
⅓ cup extra virgin olive oil
sea salt and freshly ground black pepper, to season
Place the potatoes in a saucepan of very salty water and bring to the boil. Cook for about 10 minutes until tender when pierced with a small, sharp knife. Remove with a slotted spoon and set aside until cool enough to handle.
Cut the potatoes into bite-size pieces.
Return the water to the boil. Cook the beans for 3 minutes or until tender. Drain and refresh under cold running water.
For the dressing, finely chop the eschalot with 2 of the anchovies. Whisk the vinegar and mustard in a bowl, then whisk in the oil a little at a time until emulsified.
Stir in the eschalot mixture until combined. Season to taste with salt and pepper.
Remove the chicken meat and skin from the carcass, and tear into bite-size pieces. Arrange the chicken, olives, tomatoes and remaining anchovies on a large platter in individual piles and season well with salt and pepper. Drizzle with the dressing and serve.