La Salade Niçoise
   5 beautiful nicely ripe tomatoes (decent size)
   ½ an onion or a couple of spring onions
   150g fresh broad beans (or replace with some green lettuce, coarsely chopped)
   3 small young artichokes (purple if you find them, it means they have been picked young; or use pickled ones from the supermarket)
La Salade Niçoise
   1 small green capsicum
   200g can of tuna or 12 anchovy fillets
   1 hand full of small black olives
   3 boiled eggs
   1 cucumber
   Salt, pepper, wine vinegar, extra virgin olive oil.

Cut tomatoes in discs of about 50mm, salt generously and reserve on a plate so they can release some of their water.
   Peel the cucumber and cut in fine discs. Cut the onions or spring onion into fine pieces. Peel the broad beans from their shells. Cut the artichoke hearts in 4 pieces. Cut the capsicum in fine pieces of about 4mm.
   In a big deep plate, arrange the tomatoes first then everything else, finishing with the broad beans, olives and boiled eggs (cut in four wedges).
   To make the vinaigrette: dissolve 3 pinches of salt in a bowl with 2 tablespoons of good aged vinegar (otherwise use regular wine vinegar). Beat with a fork like you do when making an omelette.
   Add the oil VERY slowly and continue to mix vigorously (about 5 tablespoons, according to taste). Sprinkle the vinaigrette on the salad just before serving.

Recipe from: Fanchon Ferrandi, Tatachilla Wines.

Drink with: Tatachilla Growers Sauvignon Blanc Semillon.
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