Tide and Thyme food blogger Laura Davis is in the Kitchen Concepts Kitchen using her freshly caught bluefin tuna to make a delicious nicoise salad

The Green Beans: Bring a medium pot of water to a boil. Prepare a bowl with cold water and ice on the side. Dump your green beans into the pot and cook for about 6-7 minutes. Quickly drain your green beans and shock them in the bowl of cold water. This stops the cooking, leaving a bright green hue and crisp texture.

The Potatoes: Fill a medium sized pot with water and put in your potatoes. Bring the water to a boil, and boil the potatoes until they are done (approximately 10-15 minutes, although this will vary depending on the size of them). You can tell they are done when you can stick a knife in one and it easily comes out. When they’ve cooled enough to handle, cut them into wedges and toss them in a couple spoonfuls of the salad dressing. Potatoes absorb flavor when they are warm.

The Eggs: Bring a small pot of water to a boil. Carefully, slide in your eggs (being careful not to crack them). Turn the heat down and gently simmer them for 9 minutes. Take the eggs out and put them in a bowl of cold water. When they’ve completely cooled, peel them and cut them in half lengthwise. Sprinkle a little salt and pepper over them.

The Dressing: Put all the ingredients into a jar with a lid or any tightly-sealed container. Put the lid on and shake all the ingredients vigorously, et voilà! Taste the dressing to see if it needs more salt or pepper.

Now assemble all your ingredients, toss with the dressing and enjoy!